Ingredients
Scale
- 2 cups jasmine rice
- 1 pound chicken thighs
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 green onions, sliced
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice, coconut milk, chicken broth, soy sauce, and spices.
- Bring the mixture to a boil, then reduce heat and cover, simmering for 15-20 minutes until the rice is cooked.
- In a skillet, heat olive oil over medium-high heat and cook the chicken thighs until golden and cooked through.
- Slice the chicken and serve it over the coconut rice, garnished with green onions.
Notes
- Can substitute chicken thighs for chicken breasts.
- Adjust spices according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Coconut Chicken Rice Bowl