Description
A velvety chicken dish infused with coconut and lime flavors, served over aromatic holiday jasmine rice for a tropical twist.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- Zest and juice of 2 limes
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups jasmine rice
- 3 cups chicken broth
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
Instructions
- In a large bowl, marinate the chicken thighs with lime zest, juice, ginger, garlic, turmeric, cumin, salt, and pepper for 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on both sides, about 5 minutes per side.
- Pour in the coconut milk and bring to a simmer. Reduce heat to low and cook for 20 minutes, or until chicken is tender and sauce thickens.
- In a separate pot, rinse the jasmine rice under cold water until clear. Add rice and chicken broth to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is fluffy and liquid is absorbed.
- Fluff the rice with a fork and stir in chopped cilantro.
- Serve the chicken and sauce over the jasmine rice.
Notes
For a spicier version, add red pepper flakes to the marinade. This dish pairs well with steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g