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If you're on the hunt for a dish that combines comfort, nutrition, and an explosion of flavors, the Coconut Chicken Rice Bowl is a perfect choice. This delightful meal features tender marinated chicken served over aromatic jasmine rice infused with rich coconut milk. It has become a staple for many home cooks looking to bring a taste of tropical paradise to their dining tables.

Coconut Chicken Rice Bowl

Savor the tropical flavors of this Coconut Chicken Rice Bowl! With juicy chicken thighs marinated in garlic and ginger, fluffy jasmine rice cooked in creamy coconut milk, and vibrant veggies like carrots and spinach, this dish is both nutritious and delicious. Perfect for a family dinner or meal prep, it's easy to whip up and packed with flavor. Top it with fresh cilantro and a squeeze of lime for the ultimate taste experience. Give it a try!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth (or water)

2 tbsp soy sauce

1 tbsp fish sauce (optional)

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp brown sugar

1 tbsp vegetable oil

1 cup shredded carrots

1 cup baby spinach or kale

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

Sliced red chili (for garnish, optional)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with soy sauce, fish sauce, minced garlic, grated ginger, and brown sugar. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

    Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed. Remove from heat and let it sit, covered, for another 5-10 minutes.

      Cook the Chicken: In a large skillet, heat vegetable oil over medium heat. Add the marinated chicken thighs, cooking for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes, then slice into strips.

        Sauté the Vegetables: In the same skillet, add the shredded carrots and cook for 2-3 minutes until they soften. Add the baby spinach or kale and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.

          Assemble the Bowls: Fluff the coconut rice with a fork and divide it among serving bowls. Top with the sliced chicken, sautéed vegetables, and a sprinkle of fresh cilantro. Drizzle lime juice over the top and garnish with sliced red chili for an added kick if desired.

            Serve: Enjoy your Coconut Chicken Rice Bowl warm, savoring the mix of flavors from the coconut, chicken, and fresh vegetables!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4