Go Back

Brothy Slow-Cooked Coconut Chicken & Rice

A hearty dish combining tender chicken, creamy coconut milk, and aromatic spices, perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 475
Ingredients Method Notes

Ingredients
  

Broth Base
  • 300 ml Chicken Stock Forms the base of your broth, providing depth and savory flavor.
  • 250 g Cooked Rice Serves as the comforting base for your chicken and broth.
  • 1 unit Lime Fresh lime juice brings a zesty brightness.
  • 15 g Coriander Adds a bright, herbaceous touch.
  • Black Pepper Add fresh ground for subtle heat.
  • Salt Essential for seasoning.
Garnishes
  • Crispy Fried Onion To serve as a texture contrast.

Method
 

Preparation
  1. Make the Slow-Roasted Curried Coconut Chicken Batch Recipe.
  2. Heat the broth by pouring the chicken and coconut broth with chicken stock into a saucepan over medium heat until it reaches piping hot.
  3. Prepare the chicken: slice breast into bite-sized pieces or shred leg meat using two forks.
  4. Season the broth: taste and add salt, pepper, and fresh lime juice to taste.
  5. Reheat the rice if cold in the microwave or stovetop.
  6. Assemble the dish: divide warm rice into bowls, ladle hot broth over, and top with chicken.
  7. Garnish with fresh coriander leaves, crispy fried onions, and lime wedges.

Notes

Use quality ingredients for the best flavor. This dish can be made in advance and stored in the fridge.