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Spiced Coconut Chicken and Rice Recipe

Spiced Coconut Chicken and Rice
Source: Epicurious

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, cut into 1/4-inch slices
  • 1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
  • 3 medium garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 2 pounds bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 (14-ounce) can light coconut milk
  • 1/2 cup water
  • 1 1/3 cups jasmine rice, rinsed
  • 2 tablespoons cilantro leaves plus stems, stems and leaves divided
  • 1 1/2 teaspoons sugar
  • 1 lime, halved (one half cut into wedges, for serving)
PREP TIME
10m
COOK TIME
45m
TOTAL TIME
55m
YIELD
4-5 servings

Instructions

  • Select Sauté on high heat on the Instant Pot and add the oil.
  • Once hot, add the onion and ginger and sauté for 2 minutes.
  • Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
  • Add the chicken and season with salt and pepper.
  • Add the coconut milk and water.
  • Secure the lid.
  • Select Manual and cook for 13 minutes on high pressure.
  • When cooking is complete, use a quick release.
  • Transfer the chicken to a platter.
  • Add the rice, chopped cilantro stems, and sugar and secure the lid.
  • Select Manual and cook on high pressure for 4 minutes.
  • Meanwhile, remove the skin and bones from the chicken and discard.
  • When the rice is cooked, select Cancel and let naturally release for 10 minutes.
  • Release any remaining steam.
  • Add the chicken back to the pot and add the juice of half the lime.
  • Stir and season with salt and pepper.
  • Serve in bowls topped with cilantro leaves and lime wedges.

Dinner

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A recipe from Epicurious

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