Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
This is the ultimate one-pot summer dish, packed with spicy jalapeños and serranos, slightly sweet coconut rice, fresh herbs and limes. Its a melody of flavor- spicy, savory, sweet, and sour.
Ingredients
Adjust Servings
Instructions
- Start by prepping your veggies and rice. Mince garlic, ginger, shallot, jalapeños, slice serrano peppers and limes (for garnish), and roughly chop the spinach. Rinse your rice until the water runs clear. Set aside.
- Pat chicken dry and season with salt, pepper, turmeric, chili powder, and garlic powder.
- Place a large skillet (that has a lid) on medium high heat and add olive oil. Once oil is hot, add in seasoned chicken skin side down and let brown until it releases from the pan, about 4 minutes each side. Remove chicken and set aside.
- To the same pan, add minced jalapeños, garlic, ginger, and shallot. Cook until fragrant, about 1 minute. Add in rice and stir well to absorb all the flavor. Add chicken broth and scrape the bottom of the pan to get all the browned bits. Add coconut milk and stir. Add chicken back to the pan and nestle into the rice. Cover and turn heat down to medium, simmering for 20 minutes.
- Once chicken is cooked though and liquid is mostly absorbed by the rice, turn off the heat and add spinach. Lightly stir into the rice and let the residual heat cook the spinach. Add salt and pepper to taste.
- Serve with a generous scoop of rice, a chicken thigh, and top with fresh basil, serrano peppers, and lime wedges.
