One Pot Thai Coconut Chicken Rice

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I don’t know about you, but I am not a fan eating chicken leftovers the next day. This is why I have created an easy to make one pot Thai coconut chicken rice recipe. Cooked in coconut milk with Thai flavours is what makes this gluten free dish so amazing. You will find that this low-fat Thai coconut chicken rice recipe is a keeper! Serve as a main or a side

Ingredients

  • 1 Tbsp. coconut oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, cut into small bite size pieces
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. GF dried basil
  • 2 cups uncooked jasmine rice or any long grain rice
  • 1 ½ cups (400 ml.) canned full fat coconut milk
  • 1 ½ cups GF chicken broth
  • 1 Tbsp. GF tamari sauce
  • 2 tsp. fish sauce
  • 1 tsp. agave nectar
  • 1 tsp. sea salt
  • GF cayenne pepper to taste (optional)
  • 2 cups cooked bite size chicken pieces (excellent from leftover cooked chicken) You can also use uncooked chicken thinly sliced
  • Garnish: fresh Thai or regular basil leaves and thinly sliced green onions
  • Instructions

  • In a wok or non-stick pan sauté onions in coconut oil over medium heat until translucent. About 3 minutes. Add garlic, bell pepper, ginger and basil and cook for 1 more minute
  • Add balance of ingredients and bring to boil. Cover and reduce heat to low. Cook for 15 minutes
  • Remove from the heat and fluff the rice with a fork. Cover for 10 more minutes
  • Garnish with generous amount of fresh basil and cilantro


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