Thai Curry Chicken & Rice Recipe

Name: Thai Curry Chicken & Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 chickenlegs, divided into thighs and drumsticks; 1 tsp (5 mL) salt; 1 tsp (5 mL) black pepper; 1 tbsp (15 mL) olive oil; 1 red bell pepper, thinly sliced; 2 medium carrots, julienned; 1 garlicclove, minced; 1 tsp (5 mL) grated ginger; 2 cups (500 mL) jasmine rice; 1/2 cup (125 mL) coconut milk; 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Ingredients

3 chickenlegs, divided into thighs and drumsticks
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
1 tbsp (15 mL) olive oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1 garlicclove, minced
1 tsp (5 mL) grated ginger
2 cups (500 mL) jasmine rice
1/2 cup (125 mL) coconut milk
1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 6 servings

Instructions

Season the chicken with salt and pepper to taste.
Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.
Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.
Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Dinner