Golden Lemongrass Chicken Brothy Rice
Golden, fragrant brothy rice topped with crisp-skinned chicken and bright herbs.
- 4 pc chicken thighs
- 300 g jasmine rice
- 2 pc lemongrass
- 1 tsp turmeric
- 1 tsp ground cumin
- 4 pc garlic
- 1 pc ginger
- 900 ml chicken stock
- 200 ml coconut milk
- 1 tbsp soy sauce
- 1 pc lime
- 1 pc fresh coriander
- 1 pc fresh mint
- salt
- black pepper
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat 1 tbsp olive oil in a large pot or deep skillet over medium-high heat. Season chicken thighs with salt and black pepper, then sear skin-side down for 6-8 minutes until deep golden and crisp. Flip and cook a further 3-4 minutes. Remove chicken and set aside.
- Step 2
Finely chop lemongrass, garlic, and ginger (or blend). Add the remaining 1 tbsp olive oil to the pot, then cook the lemongrass, garlic, ginger, turmeric and cumin for 1-2 minutes until fragrant.
- Step 3
Add chicken stock and coconut milk to the pot and bring to a gentle simmer. Stir in soy sauce.
- Step 4
Return chicken to the pot (skin-side up if possible) and simmer gently for 20-25 minutes until cooked through and tender. Squeeze in the juice of half the lime.
- Step 5
Meanwhile, cook jasmine rice according to the pack instructions. Fluff with a fork.
- Step 6
To serve, divide rice between bowls. Ladle hot turmeric-lemongrass broth around and over the rice. Top each bowl with chicken. Finish with chopped coriander and mint and the remaining lime wedges/juice to taste.
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