Thai Coconut Chicken Rice

Ingredients

• 1.5 lb chicken thighs
• 1.5 cup jasmine rice
• 1.5 cup coconut milk
• 1.5 cup chicken broth
• 1 medium onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• ½ cup cilantro

Instructions

1. 1

   Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high and brown the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.

2. 2

   In the same pot, add the 1 diced onion and cook until soft, about 4 minutes. Stir in the 3 minced garlic cloves and 1 tbsp grated ginger, cooking until fragrant, about 1 minute.

3. 3

   Add the 1.5 cups jasmine rice and stir to coat with the onion mixture, toasting for 2 minutes until the rice smells nutty.

4. 4

   Pour in the 1.5 cups coconut milk and 1.5 cups chicken broth. Scrape up any browned bits from the bottom. Bring to a simmer.

5. 5

   Return the chicken to the pot, nestling it into the rice. Cover and reduce heat to low. Cook until the rice is tender and the chicken is cooked through, about 20 minutes.

6. 6

   Turn off the heat and let the pot rest, covered, for 5 minutes. Fluff the rice with a fork and sprinkle with the 0.5 cup chopped cilantro before serving.

Tools you’ll need

• large pot with lid
• cutting board
• knife
• wooden spoon

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