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Spiced Coconut Chicken and Rice

Laurel Randolph
  • 55 minutes
  • Serves 4

INGREDIENTS

2

lbs Chicken thighs, bone-in skin-on

1

peeled and cut into 4-inch slices 1 (1-inch) piece ginger

2 tbsp

Cilantro leaves plus, stems and leaves stems

3

Garlic cloves, medium

1

Lime

1

Onion, cut into 1/4-inch slices

1 14 ounce can

Coconut milk, light

1 1/3 cups

Jasmine rice

1

Black pepper, Freshly ground

1 tbsp

Curry powder

1

Kosher salt

1 1/2 tsp

Sugar

1 tsp

Turmeric, ground

1 tbsp

Olive oil, extra-virgin

1/2 cup

Water