Description
A fragrant and creamy one-pan chicken dish simmered in a rich coconut milk broth with aromatic basil and warm spices, served over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup jasmine rice, uncooked
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 1/2 red onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1/2 tsp red pepper flakes
- 1 cup fresh basil leaves, packed
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Add the uncooked rice, turmeric, and red pepper flakes to the skillet, stirring to coat the rice in the oil and spices for 1 minute.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer. Return the browned chicken to the skillet.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat. Stir in the fresh basil leaves until wilted. Let the dish rest, covered, for 5 minutes before fluffing the rice and serving.
Notes
You can customize the seasonings to taste.