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Welcome to the vibrant and flavorful world of the Coconut Chicken Rice Bowl with Tropical Flare! This dish is not just a meal; it's an experience, evoking the warmth and richness of tropical islands with every bite. Imagine tender chicken infused with aromatic spices, served on a bed of fragrant jasmine rice, and topped with fresh, colorful vegetables. This rice bowl is a perfect balance of flavors and textures, making it a delightful choice for any occasion.

Coconut Chicken Rice Bowl

Transport your taste buds to the tropics with this delicious Coconut Chicken Rice Bowl! Featuring tender chicken thighs simmered in coconut milk and chicken broth, this dish is packed with vibrant veggies like red bell peppers and snap peas. Perfect for a weeknight dinner, it’s quick to prepare and bursting with flavor. Top with fresh cilantro and lime wedges for a refreshing finish. Give it a try and enjoy a taste of paradise in every bite!
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Ingredients
  

2 cups jasmine rice

1 can (13.5 oz) coconut milk

1 ½ cups chicken broth

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon ground ginger

3 cloves garlic, minced

Salt and pepper, to taste

1 red bell pepper, sliced

1 cup snap peas

3 green onions, chopped

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Sliced red chili (optional), for heat

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and chicken broth. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

    Prepare the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add minced garlic and ground ginger, and sauté for about 1 minute until fragrant.

      Cook the Chicken: Add the chicken pieces to the skillet. Season with salt and pepper, then pour in soy sauce and lime juice. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and slightly caramelized.

        Add Veggies: Toss in the sliced red bell pepper and snap peas to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still crisp.

          Assemble the Bowl: Divide the fluffy coconut rice among bowls, top with the chicken and vegetable mixture, and sprinkle with chopped green onions and fresh cilantro.

            Serve: Garnish with lime wedges and sliced red chili for an extra kick if desired. Enjoy your delightful Coconut Chicken Rice Bowl!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4