Coconut Chicken with Rice

This Coconut Chicken with Rice recipe beautifully balances the creamy richness of coconut milk with tender chicken breast, creating a comforting dish that's both traditional and refreshingly creative. The addition of lime juice and cilantro adds a zesty touch, while the fragrant jasmine rice serves as a perfect base, making this dish appealing for any dinner table. It's a wholesome meal that is gluten-free and packed with flavor.

Ingredients:

• 2 boneless chicken breasts
• 1 can (13.5 oz) coconut milk
• 1 cup jasmine rice
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger to the skillet, cooking for an additional minute until fragrant.
4. Season the chicken breasts with salt, pepper, and turmeric. Add to the skillet and cook for about 5 minutes on each side until browned.
5. Pour in the coconut milk and lime juice, stirring to combine. Bring the mixture to a gentle simmer and let cook for about 10 minutes, or until the chicken is cooked through.
6. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
7. Fluff the rice with a fork and serve on plates. Top with sliced chicken, coconut sauce, and garnish with chopped cilantro and lime wedges.