Coconut Chicken With Rice and Green Beans
User Reviews
4.6
105 reviews
Excellent
Coconut Chicken With Rice and Green Beans
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Coconut Chicken with Rice and Green Beans - Have your protein, carbs, and veggies all cooked together with rich coconut milk and a hint of spice. Minimal effort, only 1 pot to clean, and a dinner your family will be requesting week after week.
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Ingredients
- 2 tablespoon olive oil
- 2 pound chicken thighs boneless and skinless
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 large onion chopped
- 1 tablespoon fresh ginger minced
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon Gochujang (hot pepper paste)
- 1 teaspoon fish sauce
- 1 ½ cups long grain rice such as basmati or jasmine
- 14 ounce coconut milk
- 2 cups water
- 1 teaspoon salt or to taste
- ½ pound green beans end trimmed and cut in half
- 2 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 350℉.
- Pat dry the chicken thighs with paper towels then season them with the 1/2 tsp salt and 1/4 tsp pepper.
- In a large pan (I used my braiser, see link under equipment) heat the olive oil over medium-high heat, add the thighs and sear them on both sides until browned. They will not be cooked through. Transfer them to a plate.
- Lower the heat to medium and in the same pan add the onion and cook for 5 minutes until softened. Add the garlic, ginger, cumin and Gochujang paste and stir everything together, scraping the bottom of the pan. Cook for 1 more minute.
- Stir in the rice and cook for 2 minutes, to toast the rice a bit, then add the coconut milk, water, fish sauce, 1 tsp salt and stir everything together. Bring to a boil.
- Stir in the green beans, then return the chicken back to the pot. Cover with a lid.
- Transfer the pan to the preheated oven and cook for 20 minutes or until the rice is cooked through and the liquid absorbed.
- Garnish with cilantro and serve.
Equipments used:
Notes
- Leftovers: You can keep leftovers in the pot with the lid, or transfer them to an airtight container. They will last 3-4 days refrigerated. Reheat either in the microwave, or you can reheat covered in the oven at 400F for 7-10 minutes.
- Freezing: Make sure the dish is fully cooled down to room temperature before freezing. Leftovers will last 3-4 months frozen. You can also prep this meal ahead of time. Cover the braiser with plastic wrap, then secure the lid. Let it thaw in the fridge for a full day before transferring to the oven to reheat.
Nutrition Information
Show Details
Serving
1serving
Calories
584kcal
(29%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Cholesterol
148mg
(49%)
Sodium
795mg
(33%)
Potassium
611mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
400IU
(8%)
Vitamin C
8mg
(9%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 795mg | 33% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
105 reviews
Excellent
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