Description
A comforting dish that combines savory spices with creamy coconut milk, creating a vibrant and flavorful meal.
Ingredients
Scale
- 2 cups of jasmine rice
- 4 chicken thighs (skinless)
- 1 can of coconut milk
- 2 cups of chicken broth
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 teaspoons of curry powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat some oil in a large pot over medium heat and sauté the onion, garlic, and bell pepper until softened.
- Add the chicken thighs and brown them on both sides.
- Stir in the curry powder, paprika, salt, and pepper.
- Add the jasmine rice, coconut milk, and chicken broth to the pot. Bring to a boil, stirring occasionally.
- Reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Remove the pot from heat and let it sit for a few minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Caribbean chicken and rice, easy chicken recipes, weeknight dinner