Description
A delicious one-pot meal of chicken and rice cooked in coconut milk.
Ingredients
Scale
- 2 cups long-grain rice
- 1 lb boneless, skinless chicken thighs
- 1 can coconut milk
- 2 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat a drizzle of oil in a large pot over medium heat, then add diced onion, minced garlic, and diced bell pepper; cook until softened, about 3-4 minutes.
- Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the thyme, cumin, salt, and pepper, and toss to coat chicken and veggies.
- Add in the rice and mix well with the chicken and vegetables.
- Pour in the coconut milk and chicken broth; bring to a boil.
- Reduce heat to low, cover the pot, and simmer for about 20 minutes.
- Fluff the rice with a fork, garnish with sliced green onions, and serve.
Notes
- This recipe can be customized by adding different vegetables or spices according to preference.
- For added flavor, marinate the chicken thighs in spices a few hours before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg