Close
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½teaspoonsextra-virgin olive oil½cupfinely chopped yellow onion2tablespoonsgreen curry paste1cuplong-grain brown rice1(14 ounce) canlight coconut milk (see Tip)¾cupwater2teaspoonschopped fresh thyme2teaspoonsgarlic powder1 ¼teaspoonsground allspice¾teaspooncayenne pepper¼teaspoonground cinnamon¾teaspoonkosher salt, divided1 ½poundsboneless, skinless chicken thighs, trimmed1cupfrozen green peas, thawed¼cupchopped fresh cilantro, plus leaves for garnish1tablespoonlime juiceLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1 ½teaspoonsextra-virgin olive oil
½cupfinely chopped yellow onion
2tablespoonsgreen curry paste
1cuplong-grain brown rice
1(14 ounce) canlight coconut milk (see Tip)
¾cupwater
2teaspoonschopped fresh thyme
2teaspoonsgarlic powder
1 ¼teaspoonsground allspice
¾teaspooncayenne pepper
¼teaspoonground cinnamon
¾teaspoonkosher salt, divided
1 ½poundsboneless, skinless chicken thighs, trimmed
1cupfrozen green peas, thawed
¼cupchopped fresh cilantro, plus leaves for garnish
1tablespoonlime juice
Lime wedges for serving
DirectionsHeat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.Serve the chicken with the rice and more cilantro and lime wedges, if desired.TipsTip: Canned light coconut milk has more water and only about one-third of the fat and calories of “whole” coconut milk. Look for it, sometimes labeled “lite,” in the Asian section of your supermarket.Originally appeared: EatingWell Magazine, May 2019
Directions
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.Serve the chicken with the rice and more cilantro and lime wedges, if desired.TipsTip: Canned light coconut milk has more water and only about one-third of the fat and calories of “whole” coconut milk. Look for it, sometimes labeled “lite,” in the Asian section of your supermarket.
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.
Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.
Serve the chicken with the rice and more cilantro and lime wedges, if desired.
Tips
Tip: Canned light coconut milk has more water and only about one-third of the fat and calories of “whole” coconut milk. Look for it, sometimes labeled “lite,” in the Asian section of your supermarket.
Originally appeared: EatingWell Magazine, May 2019
Rate ItPrint
Nutrition Facts(per serving)524Calories20gFat48gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
