Description
A quick, satisfying meal with tropical flavors where chicken simmers with rice in coconut milk, creating a tender and juicy dish.
Ingredients
Scale
- 2 cups rice
- 1 lb chicken thighs or breasts
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup peas (optional)
- Chopped cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Cook until softened and fragrant.
- Add the chicken and cook until browned on all sides, creating a savory base for the dish.
- Stir in cumin, paprika, salt, and pepper to season the chicken thoroughly.
- Add rice and stir to coat it in the spices, ensuring an even distribution of flavor.
- Pour in the coconut milk and chicken broth, stirring well. Bring to a boil, then reduce heat to low.
- Cover and simmer for 18-20 minutes or until the rice is tender and has absorbed most of the liquid. If using, stir in peas during the last 5 minutes of cooking.
- Fluff the rice with a fork, garnish with chopped cilantro, and serve warm.
Notes
For a unique take, consider using quinoa instead of rice or tofu instead of chicken. A squeeze of lime before serving can enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg