Description
A delightful dish that combines vibrant flavors and textures with tender chicken and a creamy coconut lime sauce.
Ingredients
Scale
- 500 grams (about 1 lb) boneless, skinless chicken thighs
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 1 cup canned coconut milk
- 1 tablespoon brown sugar
- 1 cup uncooked jasmine rice
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 medium avocado, sliced (for garnish)
- 2 tablespoons olive oil (for cooking)
- Salt and pepper to taste
- 2 cups water (for cooking rice)
Instructions
- In a bowl, combine the chicken thighs, chili powder, minced garlic, lime juice, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- In a small bowl, whisk together the coconut milk, brown sugar, and a pinch of salt. Adjust the sweetness to your liking. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken thighs to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 75°C or 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Top each bowl with sliced chicken thighs. Drizzle the coconut lime sauce generously over the chicken and rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Marinate the chicken for an hour for deeper flavor.
- Use fresh lime juice for the best taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chili Chicken Bowl, Coconut Lime Sauce, Chicken Recipe, Summer Dish