Name: One Pot Asian Chicken and Rice
Yield: 6 servings
Ingredients: 3 tbsp Oil; 2 lbs boneless, skinless chicken thighs (or breasts); 2 tbsp Curry Powder; 2 tsp kosher salt; 1 small bunch of cilantro; 1 shallot sliced; 1 13oz Can coconut Milk, well shaken; 1 cup Jasmine Rice; 3 tbsp creamy peanut butter; 4 tsp fresh lime juice; 1 tbsp soy sauce; 1 tsp light brown sugar; 1 sliced cucumber- for serving

Yields6 Servings

3 tbsp Oil

2 lbs boneless, skinless chicken thighs (or breasts)

2 tbsp Curry Powder

2 tsp kosher salt

1 small bunch of cilantro

1 shallot sliced

1 13oz Can coconut Milk, well shaken

1 cup Jasmine Rice

3 tbsp creamy peanut butter

4 tsp fresh lime juice

1 tbsp soy sauce

1 tsp light brown sugar

1 sliced cucumber- for serving

Heat 1 1/2 TBSP oil in a large, high sided skillet with a lid over medium-high. Season chicken with curry powder and 1 1/2 tsp salt.
Cook half the chicken, flipping once, until browned, about 2 minutes per side
Transfer to a plate.
Repeat with remaining 1 1/2 TBSP oil and chicken

Add shallot- cook stirring often for 30 seconds

Stir in 1 1/2 cups coconut milk, 1/4 cup water, and remaining 1/2 tsp salt. scraping up any browned bits

Add rice and chicken; bring to boil. Reduce heat to medium- low cover and cook until rice is tender and liquid is absorbed, about 12 minutes

Remove from heat and let steam, covered for 5 minutes

Meanwhile- stir peanut butter, lime juice, soy sauce, sugar, and remaining 1/4 cup coconut milk.

Drizzle sauce over rice and chicken

Garnish with cilantro

Ingredients