One Pot Thai Chicken and Rice

Chicken and rice - like a blank canvas that you can paint into any flavor you like. Today is a green curry chicken and rice recipe that is a bit more mild than red curry but just as delicious. It’s the easiest thing to make and I love not having too many dishes to wash. 🙌🏼 One and done! 🥘

2 lbs chicken legs
½ bag frozen bell
peppers
½ an onion, chopped
4 cloves garlic, minced
½ can coconut milk
1 cup water
1 cup jasmine rice
2 tbsps Green curry paste
1 tsp kosher salt
½ a zucchini,
chopped jalapeno slices
cilantro

  1. In a large pot, sear the chicken legs until golden brown about 5 minutes each side. Be sure to season it with salt and pepper before cooking. Remove the chicken and any excess oil.

  2. Next, saute the onion, bell peppers, garlic, and zucchini until tender, about 3 minutes. Add thai green curry paste, 1 tsp kosher salt and mix with the veggies. Add coconut milk, water, jasmine rice. Smooth the rice out and nestle the chicken on top.

  3. Bring the liquid to boil and then simmer on medium / low heat for 20-25 minutes until the chicken is thoroughly cooked and rice is fluffy. Garnish with jalapeno and cilantro. Enjoy!

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Dzung