Coconut Chicken and Rice Flavorful Dinner Delight

Ingredients

• 2 cups jasmine rice
• 1 can coconut milk (13.5 oz)
• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon vegetable oil
• 1 unit red bell pepper, sliced
• 1 cup green peas (fresh or frozen)
• to taste unit salt and pepper
• for garnish unit fresh cilantro, chopped
• for serving unit lime wedges

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice remain fluffy.
2. In a medium pot, combine the rinsed rice, coconut milk, and chicken broth. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15-18 minutes, until the rice is cooked and has absorbed the liquids. Remove from heat and let sit, covered, for another 5 minutes.
3. While the rice cooks, in a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with curry powder, garlic powder, ginger paste, salt, and pepper. Sauté until the chicken is browned and cooked through, about 7-10 minutes.
4. Add the sliced red bell pepper and green peas to the skillet with the chicken. Cook for an additional 5 minutes, until the bell pepper is tender and the peas are heated through.
5. Stir in the soy sauce and toss everything to combine—simmer for another minute to meld the flavors.
6. Fluff the cooked coconut rice with a fork and serve it on plates, topped with the coconut chicken and vegetable mixture.
7. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.