Description
A comforting dish of tender chicken infused with coconut milk and served with fragrant jasmine rice, evoking nostalgic family dinners.
Ingredients
- 4 chicken breasts
- 1 can (13.5 oz) coconut milk
- 2 cups low-sodium chicken broth
- 2 cups jasmine rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Chop onion, mince garlic, and grate ginger.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and ginger until fragrant.
- Add chicken breasts and brown on both sides.
- Pour in coconut milk and chicken broth, and bring to a simmer.
- Add jasmine rice, cover, and reduce the heat.
- Cook for 15-20 minutes, fluffing rice with a fork at the end.
- Stir in soy sauce and let sit for a few minutes before serving.
- Garnish with fresh cilantro and serve.
Notes
Let chicken rest after cooking to retain moisture. Feel free to add vegetables or substitute chicken with firm tofu.
