Description
Creamy coconut rice slow cooked with tender shredded chicken and finished with fresh lime for a bright, comforting, and flavorful one pot meal.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1.5 cups long grain white rice, rinsed
- 14 ounces canned coconut milk
- 2 fresh limes, zest and juice
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a skillet over medium heat and sauté chopped onion for 3 to 4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add rinsed rice, sautéed onion and garlic, chicken thighs, coconut milk, chicken broth, red chili flakes, salt, and black pepper to the slow cooker and stir gently to combine.
- Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours until the rice is tender and chicken is fully cooked.
- Shred the chicken directly in the slow cooker using two forks and stir to combine evenly with the rice.
- Stir in the zest and juice of the fresh limes and adjust seasoning if needed before serving.
Notes
- Rinse the rice thoroughly to prevent a gummy texture.
- Avoid lifting the lid too often during cooking to maintain even heat.
- If the mixture thickens too much when reheating, add a splash of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg