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If you're looking for a dish that perfectly balances comfort and freshness, the Coconut Chicken Rice Bowl is an excellent choice. This vibrant bowl features tender chicken thighs simmered in creamy coconut milk, served over fluffy jasmine rice, and topped with fresh vegetables and garnishes. Not only is this dish visually appealing, but it also tantalizes the taste buds with its harmonious blend of flavors, making it a favorite for both weeknight dinners and special occasions.

Coconut Chicken Rice Bowl

Savor the flavors of this Coconut Chicken Rice Bowl! Made with tender chicken thighs, fragrant jasmine rice cooked in coconut milk, and vibrant fresh vegetables, this dish is a delicious blend of taste and nutrition. Ready in about 40 minutes, it’s perfect for a cozy weeknight dinner or meal prep. Garnish with cilantro and toasted coconut flakes for a delightful crunch. Don't forget the lime wedges for that zesty finish! Enjoy!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

1 can (14 oz) coconut milk

1 cup chicken broth

1 tablespoon olive oil

2 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon turmeric powder

Salt and pepper, to taste

1 cup fresh vegetables (e.g., bell peppers, broccoli, or snap peas)

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Toasted coconut flakes, for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, chicken broth, turmeric, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Prepare the Chicken: While the rice cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

      Cook the Chicken: Add the chicken thighs to the skillet. Season with salt, pepper, and soy sauce. Cook for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest for a few minutes before slicing.

        Sauté the Vegetables: In the same skillet, add any fresh vegetables you’re using and stir-fry for 3-5 minutes until tender yet crisp. You can add a dash more soy sauce if desired.

          Assemble the Bowl: Fluff the cooked coconut rice with a fork. In serving bowls, layer the rice, sliced chicken, and sautéed vegetables.

            Garnish: Top each bowl with chopped cilantro and toasted coconut flakes. Serve with lime wedges on the side for an extra zesty kick.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings