Can I make this with chicken breasts instead of thighs?

Yes — Chicken Breast Dishes work fine. Sear first, then simmer on low so the meat stays tender.

Is this a good choice for meal prep?

Absolutely. It reheats well and tastes even better after flavors rest overnight. Great for Easy Chicken Dinner Recipes during a busy week.

Can I skip coconut milk?

You can, but you’ll lose that signature creaminess. Use almond or soy milk for a lighter variation, though texture and flavor will change.

You can make it a Healthy Chicken Recipes option by using light coconut milk, more veg, and cooking lean cuts — still comforting, but lighter.

Cozy Winter Food: One-Pot Coconut Chicken & Brothy Jasmine Rice

Description

Creamy coconut and tender chicken simmer together in a single pot for a warming bowl of comfort. This version keeps the same soul as the original but uses fresh wording and a clear, step-by-step flow so you can cook it with confidence.

Ingredients

Scale

For the broth

4 cups chicken stock — a rich, savory base
1 can (13–14 oz) full-fat coconut milk — gives the broth its silky texture
3 garlic cloves, finely chopped
1″ piece fresh ginger, peeled and grated

For the chicken

1 lb boneless chicken thighs (or breasts) — thighs stay juicier; swap to Chicken Breast Dishes style if you prefer leaner meat
1 tsp salt
½ tsp freshly ground black pepper

For the rice & toppings

1 cup long-grain rice (jasmine recommended) — excellent for Cooking Jasmine Rice aroma
2 green onions, thinly sliced

Spices

1 tbsp curry powder (adjust to taste)
½ tsp turmeric

Garnish

¼ cup fresh cilantro, chopped
2 lime wedges per serving

Instructions

Warm the pot. Add a tablespoon of coconut oil to a medium saucepan over medium heat.
Sauté aromatics. Toss in the garlic and grated ginger; cook until fragrant, about 2–3 minutes. Don’t let them burn.
Toast the spices. Sprinkle in the curry powder and turmeric, stirring for 20–30 seconds to bloom the flavors.
Build the broth. Pour in the chicken stock and coconut milk, whisk to combine, and bring the liquid to a gentle simmer.
Season the chicken. Pat the chicken dry, season with salt and pepper, and nestle the pieces into the simmering broth.
Simmer gently. Cover and let cook on low for 18–22 minutes, until the chicken reaches safe temperature and is tender. Simmer gently — high heat will toughen the meat.
Finish the rice. While the chicken cooks, prepare the rice according to package directions so it’s light and separate.
Slice & serve. Remove the chicken, slice or shred it, then return it to the pot. Ladle the hot broth and chicken over bowls of rice. Top with green onions, cilantro, and a squeeze of lime.
Optional heat. Drizzle with chili oil or add sliced chiles if you like a spicy kick.

Notes

Quick prep notes
- Use full-fat coconut milk for best creaminess.
- If you want a lighter bowl, choose light coconut milk or extra veggies.
- Cook rice separately for fluffy grains that don’t go mushy. (Trust me on this one.)
Handy tips & swaps
- Thighs vs. breasts: Thighs stay moist; breasts work fine if you don’t overcook them. (A classic Chicken Main Dishes tradeoff.)
- Vegetarian twist: Use chickpeas or firm tofu and vegetable stock for a meatless bowl
- Grain swap: Try quinoa or brown rice for nuttier texture.
- Make-ahead: Store broth and rice separately for best reheating results. Freeze broth but keep rice in the fridge.
- Brighten it up: A splash of lime or extra cilantro before serving brings life to the bowl.
Storage & reheating
- Fridge: 3 days in an airtight container.
- Freezer: Broth freezes well up to 2 months; rice freezes but can change texture.
- Reheat: Warm gently on the stove with a splash of stock or water to loosen the broth.