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Creamy Crockpot Coconut Chicken and Rice
Created by: Howcan Team
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp ground ginger
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- In a large bowl, combine the coconut milk, chicken broth, diced onion, minced garlic, diced red bell pepper, ground ginger, curry powder, turmeric, salt, and black pepper.
- Place the chicken thighs in the bottom of the crockpot.
- Pour the coconut milk mixture over the chicken.
- Cover and cook on low for 3.5 hours.
- Stir in the rice, cover, and cook for an additional 30 minutes or until the rice is tender and the chicken is cooked through.
- Sprinkle with chopped cilantro before serving.
- Serve hot and enjoy!
Crockpot Chicken and Rice with coconut milk is a delightful fusion of flavors, combining the creaminess of coconut milk with the tender juiciness of slow-cooked chicken. This dish has its roots in Southeast Asian cuisine, where coconut milk is a staple ingredient. Renowned chefs like Nigella Lawson and Jamie Oliver have put their own spin on this dish, elevating it to a global audience. The key to a perfect Crockpot Chicken and Rice with coconut milk lies in the balance of spices and the quality of the coconut milk. For an alternative method, some chefs recommend using jasmine rice for a fragrant touch. Today, the best versions of this dish can be found in authentic Thai and Indonesian restaurants, where the rich, creamy coconut milk is sourced directly from the region.
255 min
6
380 calories
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