Dinner

Coconut Chicken Brothy Rice: A Cozy One-Pot Delight Recipe

ByHugo Harnd February 22, 2026February 22, 2026

Introduction

This Coconut Chicken Brothy Rice is a comforting one-pot meal that combines rich coconut milk with tender chicken and fragrant spices. It’s perfect for cozy evenings when you want something warm, flavorful, and easy to prepare.

A white bowl holds a creamy orange soup filled with sliced white chicken breast pieces, some topped with red chili paste, and sprinkled with fresh green cilantro leaves. On one side, there is a mound of fluffy white rice, garnished with a few cilantro leaves. A wooden spoon scoops a juicy piece of chicken from the soup, and two lime wedges sit behind the rice, adding a pop of bright green. The bowl is placed on a white marbled surface with some scattered cilantro leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
1 can coconut milk
3 cloves garlic, minced
1 inch ginger, grated
1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice (or jasmine rice)
2 stalks green onions, chopped
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
2 lime wedges

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.
Step 2: Stir in curry powder and turmeric to toast the spices briefly.
Step 3: Add chicken broth, coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
Step 4: Add the boneless chicken thighs to the pot. Cover and simmer for about 20 minutes, until the chicken is cooked through and tender.
Step 5: Meanwhile, cook the rice separately according to package instructions.
Step 6: Once the chicken is cooked, slice it into pieces and return to the broth.
Step 7: Serve the sliced chicken and broth over the cooked rice. Garnish with chopped green onions, fresh cilantro, and lime wedges.

Tips & Variations

Use jasmine rice for a more fragrant, authentic touch, or basmati rice for a nuttier flavor.
Adjust the amount of curry powder to suit your spice preference.
Add a splash of fish sauce for extra depth of flavor if you like.
For a vegetarian version, substitute the chicken with tofu and vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture of the broth.

How to Serve

A white bowl filled with a creamy orange soup base, topped with tender white chicken slices arranged on one side, a small mound of fluffy white rice on another side, and fresh green cilantro leaves scattered across. Two bright green lime wedges rest on one edge of the bowl, alongside a small dollop of red chili sauce adding contrast. A dark brown spoon is partially submerged in the soup. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts; however, thighs stay more tender and juicy during simmering.

Is it okay to cook the rice in the same pot with the broth and chicken?

It’s best to cook the rice separately to ensure it cooks evenly and doesn’t become too soft from the broth’s liquid and fat content.

Hugo Harnd