Description
A comforting and flavorful dish featuring tender chicken thighs and fluffy rice cooked in rich coconut milk, bringing a taste of the tropics to your table.
Ingredients
Scale
- 2 cups rice
- 4 chicken thighs
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing until softened.
- Season the chicken thighs with salt, pepper, thyme, and paprika. Add them to the pot and brown on both sides.
- Pour in the coconut milk and chicken broth, then add the rice. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
Notes
For added flavor, marinate the chicken thighs in the seasonings for a few hours before cooking. You can use brown rice for a healthier option, but cooking time may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg