Ingredients
Scale
- 2 cups of long-grain rice
- 1 pound of chicken thighs, boneless and skinless
- 1 can (15 ounces) of coconut milk
- 2 cups of chicken broth
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 bell pepper, chopped (any color)
- 2 tablespoons of curry powder
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh cilantro for garnish
Instructions
- Gather and chop the onion, bell pepper, and garlic.
- Heat olive oil in a skillet and sauté the onion and bell pepper for 5 minutes, then add garlic and cook for 1 minute.
- Season the chicken thighs with curry powder, thyme, salt, and pepper.
- Cook the seasoned chicken in the skillet for 5-7 minutes on each side until golden brown.
- Add rice, coconut milk, and chicken broth to the skillet; stir to combine.
- Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until rice is tender.
- Remove from heat, let sit for 5 minutes, fluff rice with a fork, and garnish with cilantro before serving.
Notes
- Feel free to adjust the spices according to your taste.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten-Free