Description
A flavorful one-pot dish with coconut milk and spices, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups of rice
- 1 pound of chicken (thighs or breasts)
- 1 can of coconut milk
- 2 cups of chicken broth
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon of thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/2 cup of peas
Instructions
- Heat a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add chicken pieces and cook until browned on all sides.
- Stir in rice, coconut milk, chicken broth, bell pepper, thyme, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
- Stir in peas and let sit for 5 minutes. Serve hot.
Notes
Serve with a fresh squeeze of lime or chopped cilantro. Store in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg