coconut chicken thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cups chicken broth2 Tbsp lime juice1 Tbsp packed brown sugar1 tsp grated fresh ginger1 cup uncooked basmati rice1 medium sweet red pepper, cut into bit size strips1 small onion, cut into wedges2 Tbsp coconut oil1.5 lbs skinless, boneless chicken thighs3/4 cup unsweetened coconut milk1/2 tsp salt1/8 tsp crushed red pepper1.4 cup snipped fresh cilantro
1. in a medium saucepan stir together broth, lime juice, brown sugar and ginger. bring to boiling. Stir in rice. Reduce heat. Simmer, covered, for 20 minutes, or until rice is tender and liquid is absorbed.
2. Meanwhile, in a large skillet, cook sweet pepper and onion in 1 tablespoon oil for 3 minutes. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken. Cook for 5-6 minutes or until chicken is brown, turning once. Return vegetables to skillet. Add coconut milk, salt, and crushed red pepper. Bring to boiling, reduce heat. Simmer, covered for 5-10 minutes or until chicken is no longer pink. Sprinkle with cilantro.
3. to serve, remove chicken and vegetables to a serving dish with rice. Drizzle with cooking liquid.
Serving Size: makes 6 servings
2. Meanwhile, in a large skillet, cook sweet pepper and onion in 1 tablespoon oil for 3 minutes. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken. Cook for 5-6 minutes or until chicken is brown, turning once. Return vegetables to skillet. Add coconut milk, salt, and crushed red pepper. Bring to boiling, reduce heat. Simmer, covered for 5-10 minutes or until chicken is no longer pink. Sprinkle with cilantro.
3. to serve, remove chicken and vegetables to a serving dish with rice. Drizzle with cooking liquid.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 12.4 g
- Cholesterol: 95.3 mg
- Sodium: 346.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.5 g
- Protein: 24.0 g
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