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!
Servings: 4
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
- ½ cup chicken bone broth (or regular chicken broth or stock)
- Juice of 1 lime
- 1 inch piece of fresh ginger, grated
- 1 tablespoon yellow curry powder
- 1 heaping tablespoon red curry paste (see note)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon coconut sugar
- 1 ½ cups jasmine rice
- Salt and pepper, to taste
Garnishes:
- 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 the chicken thighs generously with salt and sear for a few minutes on each side. You can skip this step entirely, but I prefer to sear them first, as it adds a nice, juicy flavor.
- While the chicken cooks, add the coconut milk, bone broth, lime juice, ginger, curry powder, curry paste, fish sauce, and coconut sugar to a bowl and whisk to combine.
- Remove the chicken from the pot, and add another drizzle of oil. Sauté the onions and peppers for 3 to 5 minutes, scraping up any remaining chicken bits, and season with salt and pepper.
- Add the garlic and tomatoes and cook for a couple more minutes.
- Add the coconut milk and curry mixture to the pot and bring to a simmer.
- Add the rice, stirring to incorporate.
- Nestle the chicken thighs into the pot, reduce heat to medium/low, cover, and cook for 25 minutes. Note, if you didn’t sear the chicken beforehand go ahead and add it in now.
- Once the 25 minutes are up, remove from the heat and let sit for a few minutes for all the flavors to distribute.
- Serve with lime juice and fresh basil and/or cilantro. ENJOY!
Notes
This isn’t a spicy dish but the spice can vary based on which curry paste and powder you use. I used @mikesorganicfoods curry paste and @frontiercoop curry powder.
Any leftovers can be reheated the next day for a super simple lunch or another dinner.
Also, this dish is completely customizable. Swap snap peas for the bell peppers and add peas at the end for a pop of color. The possibilities are endless, in a good way!
Nutrition
Calories: 635kcal | Carbohydrates: 71g | Protein: 32g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 494mg | Potassium: 892mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2333IU | Vitamin C: 86mg | Calcium: 74mg | Iron: 6mg