Thai Curry Chicken and Rice

Name: Thai Curry Chicken and Rice
Ingredients: as needed Chicken legs (divided into drums and thighs); to taste Salt; to taste Pepper; some Oil; as needed Red bell pepper (thinly sliced); as needed Carrots (julienned or shredded); as needed Minced garlic; as needed Freshly grated ginger; as needed Curry paste; as needed Jasmine rice (or any white rice); 1 carton Thai chicken broth (Campbell's new 30% less sodium); a splash Coconut milk; for garnish Fresh cilantro; for garnish Lime wedges

14 ingredients · 14 steps · from The Domestic Geek

Ingredients

as needed Chicken legs (divided into drums and thighs)
to taste Salt
to taste Pepper
some Oil
as needed Red bell pepper (thinly sliced)
as needed Carrots (julienned or shredded)
as needed Minced garlic
as needed Freshly grated ginger
as needed Curry paste
as needed Jasmine rice (or any white rice)
1 carton Thai chicken broth (Campbell's new 30% less sodium)
a splash Coconut milk
for garnish Fresh cilantro
for garnish Lime wedges

Watch the original video

Steps

Season the chicken legs liberally with salt and pepper.
Heat some oil in a wide bottom skillet over medium heat.
Place the seasoned chicken into the hot pan, seasoning the other side as well.
Cook for 5-6 minutes until nice color develops on one side, then flip it when it releases easily from the pan. Cook until golden brown and transfer to a clean plate.
While the chicken cooks, prepare thinly sliced red bell pepper and julienned or shredded carrots.
Add the vegetables to the hot skillet and cook for 1-2 minutes until they start to soften up.
Stir in minced garlic and freshly grated ginger.
Cook for about a minute to maximize flavor from the curry paste, then add the curry paste and stir constantly for another minute.
Add jasmine rice (or any white rice) to the pan.
Pour in the entire carton of Thai chicken broth and finish with a splash of coconut milk.
Bring the mixture to a boil, then reduce heat to medium-low.
Return the cooked chicken legs to the pan.
Cover and cook for about 15 minutes or until all liquid is absorbed and rice is fully cooked.
Serve with fresh cilantro and lime wedges.

Recipe extracted by Foodle from “3 Easy Weeknight Dinner Ideas | Fixing Dinner” by The Domestic Geek. Quantities follow the video and may be approximate — watch the original for technique.