ONE POT GREEN CURRY CHICKEN AND RICE

 

Video

ONE POT GREEN CURRY CHICKEN AND RICE✨ by @olivia.adriance be prepared to get asked to make this one again and again! This easy, healthy, one pot dinner has quickly become a favorite in our house. Its packed with bold flavors and contains tons of veggies and lots of protein. You and your crew are going to love this fuss-free weeknight meal!

Ingredients:

• 1 1/2 cups jasmine rice, soaked for 30 minutes and rinsed
• 1 1/2 lbs chicken thighs, boneless and skinless
• salt and pepper to season
• 2 tbsp avocado oil
• 4 large carrots, cut into 1/2 inch rounds
• florets from 1 large head of broccoli
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 inch knob of ginger, minced
• 4 tbsp green curry paste
• 13.5 oz can of coconut milk
• 1 1/2 cups chicken broth or bone broth

Directions:

1. Heat a large dutch over or stock pot over medium-high heat and add your avocado oil
2. While your pot heats up, season your chicken thighs generously on both sides with salt and pepper
3. Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside
4. Turn the heat to medium and add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli and cook for about 3 minutes
5. Add the garlic and ginger to the pot and cook for another 1-2 minutes
6. Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies
7. Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot
8. Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer
9. Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes
10. After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes
11. Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro