one pot thai-inspired chicken and rice
ONE POT THAI-INSPIRED CHICKEN AND RICE
An easy and delicious gluten-free, dairy-free dinner that comes to together is one pot that you can have on the table in no time!
Ingredients
- 4-6 boneless skinless chicken thighs
- 1 onion diced
- 2 bell peppers large diced
- 2 cloves garlic minced
- 3 roma tomatoes large diced
- 1 can coconut milk
- 1/2 cup chicken bone broth
- juice of 1 lime
- 1 inch piece of fresh ginger grated
- 1 tbsp yellow curry powder
- 1 heaping tbsp red curry paste
- 1 tbsp fish sauce optional
- 1 tbsp coconut sugar
- 1.5 cups Jasmine rice
- S&P to taste
- Garnish:
- cilantro and/or basil
- fresh lime juice
Instructions
- Heat a large pot over medium high and add a drizzle of avocado oil
- (Optional step) Season your chicken thighs generously with salt and sear for a few minutes on each side (note: you can skip this step entirely but searing first adds a nice flavor)
- While your chicken cooks, add your coconut milk, bone broth, lime juice, curry powder and paste, fish sauce, and coconut sugar to a bowl and whisk to combine
- Remove your chicken from the pot, add another drizzle of oil, and sauté your onions and peppers for 3-5 minutes, scraping up any remaining chicken bits, and season with salt and pepper
- Add your garlic and tomatoes and cook for a couple more minutes
- Add your coconut milk and curry mixture to the bowl and bring to a simmer
- Add your rice, stirring to incorporate
- Nestle your chicken thighs into the pot, reduce heat to medium/low, cover, and cook for 25 minutes
- Once your 25 minutes are up, remove from heat and let sit for a few minutes
- Serve with lime juice and fresh basil and/or cilantro
- ENJOY!
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