Tropical Coconut Chicken Rice Bowls: Your New 30-Minute Weeknight Escape

👩‍🍳 Instructions

1. 1

   Rinse jasmine rice thoroughly. Combine rice, 1 3/4 cups water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
2. 2

   While rice cooks, heat coconut oil in a large skillet or Dutch oven over medium heat. Add shallot and cook until softened, 3-4 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. 3

   Add turmeric, cumin, and red pepper flakes (if using) to the skillet. Stir constantly for 30 seconds to bloom spices.
4. 4

   Add chicken pieces to the skillet and cook for 2-3 minutes, stirring, until lightly browned on all sides.
5. 5

   Pour in full-fat coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
6. 6

   Reduce heat to low, cover, and simmer for 10-12 minutes, or until chicken is cooked through and tender. Season with salt and pepper to taste.
7. 7

   Divide fluffy jasmine rice among serving bowls. Spoon generous amounts of coconut chicken over the rice. Top with sliced red bell pepper, shredded carrots, chopped cilantro, fresh mint, and sliced scallions. Serve with lime wedges for squeezing.