Coconut Chicken Brothy Rice

Coconut Chicken Brothy Rice brings together tender chicken thighs and creamy coconut milk in one comforting pot that’ll warm you from the inside out. I first discovered the magic of cooking chicken and rice together in a flavorful broth during a potluck at church, where a friend had made something similar using her grandmother’s Southeast Asian-inspired recipe.

What really stuck with me was how the rice soaked up all those wonderful flavors while it cooked—the coconut milk, the aromatics, the spices—creating this beautiful, brothy dish that felt like a warm hug in a bowl. Back in my Midwest kitchen, I adapted it to work with ingredients I could easily find at our local grocery store, and it quickly became one of those recipes I turn to when I want something nourishing without spending hours at the stove. The best part? Everything cooks in one pot, which means less cleanup and more time enjoying dinner with the people you love. Your kitchen’s about to smell incredible!

What Makes This Coconut Chicken Brothy Rice So Special

This tropical-inspired chicken and rice dish has earned its spot in my regular dinner rotation, and I think you’ll understand why once you try it. It’s the kind of recipe that feels special enough for guests but easy enough for a busy weeknight.

The beauty of this coconut chicken brothy rice lies in how forgiving it is—even if you’re new to cooking with coconut milk or curry flavors, you’ll get delicious results every time. Here’s what makes it work so well:

• Uses simple pantry ingredients you can find at any grocery store
• Comes together in just 45 minutes from start to finish
• Delivers consistently tender chicken thanks to the gentle simmering method
• Creates its own flavorful sauce that makes every bite satisfying
• Adapts easily to what you have on hand or dietary preferences
• Makes wonderful leftovers that taste even better the next day

I’ve made this recipe dozens of times now, and what I appreciate most is how it brings those warm, tropical flavors to my dinner table without any complicated techniques or hard-to-find ingredients.

Ingredient Spotlight

Boneless chicken thighs form the protein base of this dish and stay incredibly tender during the simmering process—I always choose thighs over breasts for brothy rice dishes because they won’t dry out.

Coconut milk adds that signature creamy richness and subtle sweetness that makes this recipe feel special, while also creating a luxurious sauce that coats every grain of rice.

Chicken broth provides the savory foundation and ensures you have enough liquid to cook the rice properly while keeping everything nice and brothy.

Fresh ginger and garlic bring aromatic depth to the dish I’ve learned that sautéing these first in a little coconut oil really awakens their flavors and fills your kitchen with the most wonderful smell.

Red curry paste delivers complex flavor in one convenient ingredient, offering warmth and depth without needing a dozen different spices (I keep a jar in my fridge for quick weeknight meals like this).

Jasmine rice is my preferred choice here because it absorbs the coconut broth beautifully and creates that perfect tender-yet-separate grain texture.

Fish sauce might seem unusual if you’re not familiar with it, but this ingredient adds a savory umami quality that balances the sweetness of the coconut milk perfectly.

Fresh lime juice brightens everything up at the end and cuts through the richness—always add this right before serving for the best flavor.

Curry powder and turmeric give the dish that beautiful golden color and add extra layers of warm, earthy spice.

Fresh cilantro and green onions provide a fresh, herbaceous finish that makes each bowl feel complete and restaurant-worthy.

How to Make Coconut Chicken Brothy Rice

Step 1. I always start by heating 1 tablespoon of coconut oil in a medium to large pot over medium heat, then add the minced garlic and grated ginger, letting them sauté for 2-3 minutes until they smell amazing but haven’t started to brown.

Step 2. Betty’s tip: Stir in 1 tablespoon of red curry paste and let it cook for about 30 seconds—this quick toast really develops the flavor and creates an aromatic base for your coconut chicken brothy rice.

Step 3. Pour in 3 cups of chicken broth, one 13.5-ounce can of coconut milk, 1 tablespoon of fish sauce, and 2 tablespoons of lime juice, then add 1 teaspoon of curry powder and 1/2 teaspoon of turmeric, stirring everything together until well combined.

Step 4. Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then nestle them into the liquid, making sure they’re mostly submerged, and bring everything to a gentle simmer.

Step 5. Cover the pot and let it simmer for 20 minutes until the chicken is cooked through I’ve found that covering it keeps the chicken moist and tender while it cooks.

Step 6. After years of making this, I learned to remove the cooked chicken from the pot and set it aside on a plate while I bring the broth back to a rolling boil.

Step 7. Add 1 cup of jasmine rice to the boiling broth, stir it once, then reduce the heat to low, cover, and cook for 15-18 minutes without lifting the lid until the rice is tender and has absorbed most of the liquid.

Step 8. While the rice cooks, slice the chicken into bite-sized pieces—this makes serving so much easier and helps the chicken warm through quickly when you add it back.

Step 9. The key I discovered is to fluff the rice with a fork first, then gently fold in the sliced chicken, being careful not to break up the rice grains too much.

Step 10. Serve your coconut chicken brothy rice in bowls, garnishing each portion with chopped green onions, fresh cilantro, and lime wedges on the side for squeezing over the top.

Keeping This Coconut Chicken Brothy Rice Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The rice will absorb more liquid as it sits, which is completely normal just keep that in mind when you’re ready to enjoy it again.

For the best texture when reheating, I add about 1/4 to 1/2 cup of extra chicken broth or water to the leftovers and warm everything gently on the stovetop over low heat, stirring occasionally until heated through. Betty’s reheating method works well because it restores that lovely brothy consistency without drying out the chicken or making the rice mushy.

I don’t recommend freezing this particular dish since rice-based meals can sometimes become grainy when thawed and reheated. If you do want to freeze portions, the chicken and broth freeze better on their own just cook fresh rice when you’re ready to serve.

Perfect Partners for Coconut Chicken Brothy Rice

This coconut chicken brothy rice is hearty enough to stand alone, but I often round out the meal with some simple, fresh sides that complement the tropical flavors:

• Steamed Asian greens like bok choy or gai lan add a nice crisp texture contrast and help balance the richness of the coconut broth
• Cucumber salad with rice vinegar provides a cool, refreshing counterpoint that cuts through the creamy sauce beautifully
• Street Corn Chicken Rice Bowls offer another delicious rice bowl variation if you want to explore more bowl-style dinners
• Thai Peanut Sweet Potato Buddha Bowl makes a wonderful vegetarian companion dish when you’re feeding a crowd with different preferences
• Crispy spring rolls add a fun textural element that my grandkids especially love
• Caramelised Soy Chicken Garlic Ginger Broth Rice is another one-pot chicken and rice dinner with similar comfort but different flavor profiles

The beauty of this dish is its versatility serve it family-style in a big bowl in the center of the table, or portion it into individual bowls for a more restaurant-style presentation.

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