Name: Coconut Chicken Brothy Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken thighs or chicken breast, cut into pieces; 1 cup jasmine rice or long-grain rice; 2 cups chicken broth; 1 can (13.5 oz) full-fat coconut milk; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 tablespoon neutral oil (e.g., canola or vegetable); Green onions or fresh herbs for garnish

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I love this Coconut Chicken Brothy Rice because it feels comforting, nourishing, and full of gentle flavor. The combination of tender chicken, fragrant coconut milk, and warm broth creates a dish that always feels soothing to me, especially when I want something cozy but still light.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, one-pot, and incredibly satisfying. I like how the rice absorbs the coconut broth and becomes creamy without being heavy. It’s one of those meals I turn to when I want something homemade, calming, and easy to customize with whatever I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Chicken thighs or chicken breast
Jasmine rice or long-grain rice
Chicken broth
Coconut milk
Onion
Garlic
Fresh ginger
Salt
Black pepper
Neutral oil
Green onions or fresh herbs for garnish

Directions

I start by heating a little oil in a pot over medium heat. I add the chopped onion and cook it until soft and fragrant. Then I stir in the garlic and ginger and let them cook briefly.

I add the chicken pieces, season them with salt and pepper, and lightly brown them on all sides. Once the chicken is lightly cooked, I stir in the rice and let it toast for a minute.

Next, I pour in the chicken broth and coconut milk, stirring everything together. I bring it to a gentle boil, then lower the heat and let it simmer uncovered until the rice is tender and the broth thickens slightly. I stir occasionally to keep the rice from sticking.

Once everything is cooked, I taste and adjust the seasoning. I like to finish it with sliced green onions or fresh herbs before serving.

Servings And Timing

I usually get about 4 servings from this recipe.
Preparation takes around 10 minutes, and cooking time is about 30 minutes, making the total time roughly 40 minutes.

Variations

I sometimes add vegetables like spinach, mushrooms, or carrots for extra nutrition. When I want more warmth, I add a pinch of chili flakes. I also like swapping the chicken for shrimp or tofu when I want a different protein.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it gently on the stove or in the microwave, stirring to loosen the rice.

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but I increase the cooking time and add extra broth to ensure it cooks fully.

Is this dish very thick or soupy?

I find it to be brothy and comforting, not overly thick, but I can adjust the liquid to my preference.

Can I make this recipe dairy-free?

I like that this recipe is naturally dairy-free since it uses coconut milk.

Can I freeze Coconut Chicken Brothy Rice?

I can freeze it, but I notice the rice softens more once reheated, so I prefer it fresh.

What type of coconut milk works best?

I usually use full-fat coconut milk for the best flavor and creaminess.

Conclusion

I keep coming back to Coconut Chicken Brothy Rice because it’s simple, comforting, and endlessly adaptable. It’s one of those meals I enjoy making when I want something warm, nourishing, and full of cozy flavor without much effort.

Coconut Chicken Brothy Rice

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A cozy, one-pot dish combining tender chicken, jasmine rice, and a coconut-infused broth for a light yet comforting meal.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Ingredients

1 lb chicken thighs or chicken breast, cut into pieces
1 cup jasmine rice or long-grain rice
2 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 tablespoon neutral oil (e.g., canola or vegetable)
Green onions or fresh herbs for garnish

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Instructions

Heat oil in a pot over medium heat. Add chopped onion and cook until soft and fragrant.
Stir in garlic and ginger, cooking for 1 minute until aromatic.
Add chicken pieces, season with salt and pepper, and lightly brown on all sides.
Stir in the rice and toast for about a minute.
Pour in chicken broth and coconut milk, stirring to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for about 20–25 minutes, stirring occasionally.
Once rice is tender and the broth has thickened slightly, taste and adjust seasoning.
Garnish with green onions or fresh herbs before serving.