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Welcome to the world of Coconut Chicken Rice Bowls, a dish that promises to envelop your senses in a symphony of flavors and aromas. This delightful meal is not just a feast for the palate; it’s also an experience that brings comfort and satisfaction, making it perfect for any occasion—from casual weeknight dinners to more festive gatherings. The Coconut Chicken Rice Bowl is a harmonious blend of tender chicken, fragrant jasmine rice, and creamy coconut milk, ensuring a warm and comforting meal that everyone can enjoy.

Coconut Chicken Rice Bowl

Indulge in a delicious Coconut Chicken Rice Bowl that's bursting with flavor! This easy recipe features tender marinated chicken thighs cooked in a savory coconut and chicken broth, served over fluffy jasmine rice. With zesty lime, fresh cilantro, and colorful peppers as garnishes, this dish is as visually appealing as it is tasty. Perfect for a cozy dinner, this bowl is sure to become a family favorite. Try it out today for a delightful meal!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon vegetable oil

2 cloves garlic, minced

1 inch piece of ginger, grated

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon lime zest

1 tablespoon lime juice

1 teaspoon sugar

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced peppers (red or yellow, for garnish)

Instructions
 

Marinate the Chicken: In a bowl, mix together soy sauce, fish sauce, lime zest, lime juice, and sugar. Add the chicken thighs, ensuring they’re well coated in the marinade. Let marinate for at least 30 minutes.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and chicken broth. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Garlic and Ginger: In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.

        Cook the Chicken: Remove the chicken from the marinade (reserve marinade) and add to the skillet. Cook for 4-5 minutes per side until the chicken is golden brown and cooked through. Pour in the reserved marinade, allow to simmer for an additional 2-3 minutes until thickened.

          Assemble the Bowl: In a serving bowl, place a generous scoop of coconut rice. Top with sliced chicken and drizzle some sauce from the skillet. Garnish with chopped cilantro and sliced peppers.

            Serve: Serve warm with extra lime wedges on the side for added zest.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4