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Viral One Pot Green Curry Chicken - Olivia Adriance
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4.84 from 6 votes

VIRAL ONE POT GREEN CURRY CHICKEN AND RICE

This easy, healthy, one pot dinner has quickly become a favorite in our house. It's packed with bold flavors and contains tons of veggies and lots of protein. You and your crew are going to love this fuss-free weeknight meal!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken and Rice, Chicken thighs, Dutch oven recipes
Servings: 4
Author: Olivia Adriance

Ingredients

  • 1 ½ cups jasmine rice, soaked for 30 minutes and rinsed
  • 1 ½ pounds chicken thighs, boneless and skinless
  • Salt and pepper, to season
  • 2 tablespoons avocado oil
  • 4 large carrots, cut into ½ inch rounds
  • 1 large head broccoli, cut into florets
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1-inch knob of ginger, minced
  • 4 tablespoons green curry paste
  • 1 can coconut milk
  • 1 ½ cups chicken broth or bone broth
  • LOTS of fresh lime juice, for serving
  • Cilantro, for serving

Instructions

  • Heat a large Dutch oven or stock pot over medium-high heat and add your avocado oil.
  • While your pot heats up, season your chicken thighs generously on both sides with salt and pepper.
  • Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside.
  • Turn the heat to medium. Add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli. Cook for about 3 minutes.
  • Add the garlic and ginger to the pot. Cook for another 1-2 minutes.
  • Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies.
  • Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot.
  • Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer.
  • Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes.
  • After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes.
  • Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro.
  • Enjoy!

Nutrition

Calories: 989kcal | Carbohydrates: 80g | Protein: 41g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 568mg | Potassium: 1379mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13635IU | Vitamin C: 144mg | Calcium: 177mg | Iron: 7mg