Woo baby, this is a good one. One pot, one full, incredibly flavorful meal. Plump, garlicky, ginger-y-coconut infused rice and tender chicken thighs cook all at the same time, in the same pot. While that’s happening, whip up a quick peanut coconut curry sauce to make the whole thing sing.
Throw some thinly sliced veggies, steamed broccoli, or slaw on there to add a bit of veg, or enjoy the chicken and rice on it’s own!
Chicken and Rice with Peanut Coconut Curry Sauce
Equipment
- Dutch oven
Ingredients
Chicken and Rice
- 1 tablespoon olive or coconut oil
- 1 medium yellow onion finely diced
- 10 garlic cloves grated
- 2- inch piece of fresh ginger peeled and grated
- 2 cups white jasmine or other rice, rinsed
- 1 cup coconut milk from a 15 ounce can of coconut milk
- 2 1/2 cups water
- 1 tablespoon sugar
- Kosher salt
- 2 pounds boneless skinless chicken thighs
- Black pepper
- 1/4 cup finely chopped cilantro
- 3 scallions thinly sliced
Peanut Coconut Curry Sauce
- 1 tablespoon olive or coconut oil
- 1 heaping tablespoon red curry paste
- 1/2 can coconut milk
- 1 heaping tablespoon peanut butter chunky or smooth both work
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
Instructions
- Warm 1 tablespoon oil in a large, wide pot over medium heat. Add 1 diced onion, 10 grated garlic cloves, and a 2-inch piece of ginger, grated to the pot and cook until translucent and tender, about 4 minutes. Stir in 2 cups white rice for 1 minute. Stir in 1 cup coconut milk (if there’s a hard layer on top of the can, scoop half of it into the pot and keep the other half in the can), 2 1/2 cups water, 1 tablespoon sugar, and 1 teaspoon kosher salt.
- Season 2 pounds of chicken thighs generously with salt and pepper and lay the chicken thighs over the rice. Overlap them slightly if needed to fit all of the chicken into the pot.
- Bring the liquid to a simmer, then reduce to low heat and cover the pot. Cook for 20 to 25 minutes, until the rice is tender and the chicken is cooked through. Remove pot from heat and leave covered for an additional 10 minutes to allow the rice to steam.
- While the chicken and rice are cooking, make the Peanut Coconut Curry Sauce.
- Warm 1 tablespoon olive oil in a small pot over medium heat. Stir in 1 tablespoon red curry paste until very fragrant and beginning to stick to the bottom of the pot, about 1 minute. Stir in 1/2 can (the remaining) coconut milk, 1 heaping tablespoon of peanut butter, 1 tablespoon soy sauce and 2 teaspoons fish sauce. Simmer until very thick, like heavy cream or a thin yogurt, about 5 minutes. Remove from heat and allow to cool.
- Scatter 1/4 cup chopped cilantro and 3 sliced scallions over top of the chicken and rice. Serve with peanut sauce.
Chicken and Rice
- 1 tablespoon olive or coconut oil
- 1 medium yellow onion finely diced
- 10 garlic cloves grated
- 2- inch piece of fresh ginger peeled and grated
- 2 cups white jasmine or other rice, rinsed
- 1 cup coconut milk from a 15 ounce can of coconut milk
- 2 1/2 cups water
- 1 tablespoon sugar
- Kosher salt
- 2 pounds boneless skinless chicken thighs
- Black pepper
- 1/4 cup finely chopped cilantro
- 3 scallions thinly sliced
Peanut Coconut Curry Sauce
- 1 tablespoon olive or coconut oil
- 1 heaping tablespoon red curry paste
- 1/2 can coconut milk
- 1 heaping tablespoon peanut butter chunky or smooth both work
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce