Description
A creamy and savory one-pot meal that’s easy to make and perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs, cut into chunks
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- Salt, to taste
- Pepper, to taste
- 1 cup snap peas
- 1 bell pepper, sliced
- Fresh lime juice, to taste
- Cilantro, for garnish
Instructions
- Brown the chicken thighs in a large pan over medium heat.
- Add the garlic, rice, coconut milk, broth, salt, pepper, and vegetables.
- Bring to a simmer, cover, and cook until the rice is tender and chicken is cooked through.
- If needed, adjust the liquid, adding more broth if it gets low.
- Serve with lime juice and cilantro on top.
Notes
Use full-fat coconut milk for best results. Leftovers get better with time, so consider making a double batch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian