Description
A simple and flavorful one-pot dish featuring tender chicken and rice cooked in creamy coconut milk, perfect for weeknight dinners.
Ingredients
- 1 lb chicken thighs, cut into chunks
- 2 cloves garlic, minced
- 1 cup rice
- 1 can coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- 1 cup snap peas
- 1 bell pepper, sliced
- Lime juice (to taste)
- Fresh cilantro, chopped (for serving)
Instructions
- In a large pot, brown the chicken over medium heat until golden.
- Add minced garlic and cook for an additional minute.
- Stir in the rice, then pour in the coconut milk and chicken broth.
- Season with salt and pepper, and add snap peas and bell pepper.
- Bring the mixture to a simmer, cover, and cook until the rice is tender and chicken is cooked through, about 20 minutes.
- If needed, add more broth for desired consistency.
- Before serving, add lime juice and cilantro for extra flavor.
Notes
For best results, use full-fat coconut milk. This dish is versatile; feel free to substitute with other veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian