One-Pot Coconut Chicken and Vegetables
I was planning to duplicate my Arroz Con Pollo recipe when I realized I was out of chicken broth. Wanting something a little different, I decided to experiment and the result was great. My 4-year-old, who is quite the picky eater, cleared his plate and said “yum” after just about every bite. What I love about this recipe is you can really just cook it to your preferences starting with the bare bones of this recipe. Enjoy!
- boneless skinless chicken thighs (I buy mine at Trader Joe’s)
- vegetables that can be sautéed (I used 3 bell peppers)
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1 1/2 cups long grain rice
- 2 cups of water
- frozen peas
- curry powder (optional)
- saffron (5-6 strands)
Season chicken with salt, pepper, cumin, paprika and whatever other spices suit your tastes.
Heat olive oil in a sautéed pan with a tight fitting lid.
Sautéed chicken 7 minutes per side.
Remove chicken and transfer to a plate.
Heat coconut oil.
Sautéed vegetables 3-5 minutes.
Add wafer, rice, and crumbled saffron, and season generously with salt. This is where I also added some curry powder.
When the mixture comes to a boil, rest chicken on top.
Cover and reduce heat to low. Simmer 20 minutes.
Add frozen peas or other frozen veggies. Stir and season again with salt. Keep on low heat until peas are fully cooked. Feel free to give it a good stir once the initial 20 minutes are up to see if its wet or dry enough to suit your tastes.
When peas are cooked. Turn off heat and allow to rest 10 minutes.
Serve and Enjoy!