Tuesday, June 24, 2014

Coconut Rice + Chicken Thighs

This one pot meal comes together quickly and is full of wonderful aromatic flavors.


The other night I had some chicken thighs defrosted and ready to roast, a quick look through the pantry and I saw a can of coconut milk hidden on the back of a shelf.  I knew somehow I was going to use it in our dinner.  I just really wanted that sweet refreshing flavor and I wanted it right then and there.

I thought about making a marinade with it but I did quick search through my saved recipes and found a wonderful recipe for Coconut Rice and Chicken Thighs from Serious Eats.  

Now you all know how I love a one pot meal (I hate dishes!) So I give this dish points for that alone, but even if it required a few dishes, I would be making this dinner again and again.  I loved the flavors!  I had bought a Thai Ginger flavored chicken broth and decided to use that instead of regular chicken broth in this recipe and again - another win!



What are your favorite one pot meals - I am always looking for suggestions?

recipe adapted from Serious Eats
Ingredients:
4-6 chicken thighs (I prefer skin on)
Kosher salt and black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon ground cumin
a pinch of cayenne
1 1/2 cups of long grain rice, I used Jasmine
1 (13.5 ounce) can of coconut milk
1/3 cup chicken broth (I used Thai Ginger)
2 cups frozen peas, thawed
2 tablespoons of lime juice
1/2 cup cilantro leaves, roughly chopped or torn

Directions:
Heat oil in a Dutch oven over med-high heat and season the thighs with salt and pepper.  Add the thighs to the pan, skin side down, and cook until browned, about 6 minutes.  Flip over and cook for another 4 minutes.  Remove chicken to a plate and set aside.

Lower heat to medium and add the onions and pinch of salt.  Cook until onions become a bit softened, be sure to scrape up any brown bits from the pan.  Add the cumin and the cayenne and cook for about 30 seconds and then add in the rice.  Let that toast up just a bit, stirring often, and then add in the coconut milk and the stock.  Stir it all together and add the chicken back skin side up so it doesn't get soggy and pour in any juices from the plate.  Bring the mixture to a simmer and cover and cook for about 20 minutes until rice and chicken are cooked.  

Add the peas, salt and pepper to taste, stir giving the peas a chance to heat up.  Top with lime juice and cilantro and enjoy!!!

Other One Pot Chicken Creations you may like:
Chicken and Biscuits in the Slow Cooker.


One Pot Chicken and Orzo with Goat Cheese


Curried Lentils with Chicken and Potatoes


Slow Cooker Peking Chicken


One year ago today I made Bread Machine Hamburger Buns.

Two years ago I made Lemony Shrimp with Kielbasa and Chickpeas.

Three years ago I made Donut Muffins.

Linking up to these happening parties!

4 comments:

  1. Oh, this looks amazing! You know I'm a huge one-pot fan as well, and all the flavors in here look fab. YUM!

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  2. I bet this must be so so delicious!
    Ami || NaiveCookCooks.com

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  3. LOVE the flavors in this! Such a great one pot meal!

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  4. Hi Danielle,
    Your Coconut Rice and Chicken Thighs look delicious, I love that coconut flavor. Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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