Set oven to 350 degrees and begin this easy and tasty one-pot wonder of a meal:
What you will need:
1 lb chicken breast or chicken thighs
1 cup rice
1 can (13.5oz) unsweetened coconut milk
1 cup chopped peppers and onions-any color-any kind
1/2 cup pineapple or mango or both (I used frozen)
Oil for browning the chicken and spices listed below:
curry, pepper, salt, paprika & coriander
How to make it:
On the stove-medium heat- start by browning and seasoning the chicken with the spices I mention for a few min. Use the amount to your liking. I just use a “generous sprinkle” of all on both sides of the chicken.
Add peppers and onions and fruit-I have made this with mangos and chicken thighs and also this version with thin chicken breast and pineapple. Both are good!
Add the rice and coconut milk and stir all together.
Place in the oven for 30 min and dinner is ready! My son and daughter both love this dish so that makes me very happy!
If you have been following my blog or my Facebook page you would know that I got a Dutch Oven maybe a month ago (thanks mom-early Christmas present!!!) and I have used it at least 15 times since then because I am in LOVE with it! It makes things so easy, easy to throw everything in one pot, easy cooking process and easy clean up!!! I highly suggest you add one to your kitchen ASAP!
6 boneless/skinless chicken thighs
1/2 cup dry Jasmine rice
2 cups water
2 tbsp. canola/olive oil
2 tsp tomato paste
1 small green pepper
1 med/large tomato
1 small Spanish onion
1 tbsp. minced garlic
Seasonings: red pepper flakes, salt, pepper, garlic powder, cinnamon (some of each to your liking)
Pre-heat oven to 325 degrees
1. Lightly coat bottom of pot with canola/olive oil on stove on med heat
2. Chop tomato, green pepper and onion-place in pot
3. Add chicken thighs to pot…
4. Season with salt, pepper, garlic powder, red pepper flakes and cinnamon
5. Add 2 tsp. tomato paste and 1 tsp. minced garlic to bottom of pot and let simmer for a few min
6. Add 1/2 c dry rice and 2 cups of water.