Coconut RIce and Chicken Thighs

August 07, 2014

This one pot meal comes together quickly and is full of wonderful aromatic flavors.

4-6 chicken thighs (I prefer skin on)
Kosher salt and black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon ground cumin
a pinch of cayenne
1 1/2 cups of long grain rice, I used Jasmine
1 (13.5 ounce) can of coconut milk
1/3 cup chicken broth (I used Thai Ginger)
2 cups frozen peas, thawed
2 tablespoons of lime juice
1/2 cup cilantro leaves, roughly chopped or torn

Heat oil in a Dutch oven over med-high heat and season the thighs with salt and pepper. Add the thighs to the pan, skin side down, and cook until browned, about 6 minutes. Flip over and cook for another 4...
See the full directions on my site

Nutritions

Calories
292

Sodium
99mg
4% DV

Fat
13g
20% DV

Protein
5g
11% DV

Carbs
37g
12% DV

Fiber
3g
14% DV