Description
A flavorful and comforting one-pan dish featuring tender coconut-infused chicken and aromatic jasmine rice cooked with vibrant spices and fresh vegetables, perfect for a wholesome weeknight meal.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Grains & Legumes
- 1 cup (200g) jasmine rice, rinsed and drained
Liquids
- 1 can (13.5 oz/400ml) coconut milk
- 1 cup (240ml) chicken broth
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup (150g) frozen peas
- 2 green onions, sliced
- 1/4 cup (15g) fresh cilantro, chopped
- Lime wedges, for serving
Spices & Oils
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground turmeric
- Salt and pepper to taste
Instructions
- Brown the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the garlic and grated ginger, cooking for an additional 1 minute to release their flavors.
- Add spices: Sprinkle in the curry powder and turmeric, stirring to evenly coat the onions and allowing the spices to bloom for about 1 minute to enhance their aroma.
- Incorporate rice and liquids: Stir in the rinsed jasmine rice, ensuring it is well coated with the spice mixture. Pour in the coconut milk and chicken broth, stirring everything together to combine all ingredients evenly.
- Return chicken and simmer: Add the browned chicken pieces back into the skillet. Bring the mixture to a gentle simmer over medium heat.
- Cook covered: Cover the skillet with a lid and reduce the heat to low. Allow the dish to simmer gently for 15 minutes to cook the rice and infuse flavors.
- Add vegetables: After 15 minutes, add the sliced red bell pepper and frozen peas. Cover again and cook for an additional 5 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fluff and finish: Once cooked, remove the skillet from heat and gently fluff the rice with a fork to separate the grains and distribute the ingredients.
- Garnish and serve: Garnish with sliced green onions and chopped fresh cilantro before serving. Serve with lime wedges on the side for a fresh citrusy kick.
Notes
- Rinsing jasmine rice before cooking removes excess starch and prevents the dish from becoming too sticky.
- Adjust the curry powder according to your preferred spice level for more or less heat.
- You can substitute frozen peas with fresh peas or other vegetables like carrots or green beans.
- For a dairy-free and gluten-free meal, ensure your chicken broth is compatible or use homemade broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
