This Slow Cooker Chicken & Rice Is the Easy Meal You Crave Easy rice recipes, Crockpot recipes from www.pinterest.com
Description
This chicken Thai pot rice recipe is a mouth-watering and easy-to-make dish that is perfect for any occasion. This recipe combines tender chicken, flavorful rice, and a delicious blend of Thai spices and herbs to create a dish that is both satisfying and delicious. This recipe is perfect for anyone who loves the flavors of Thai cuisine and is looking for a new and exciting recipe to try.
Prep Time
The prep time for this recipe is approximately 15 minutes. This includes preparing the chicken, chopping the vegetables, and measuring out the ingredients.
Cook Time
The cook time for this recipe is approximately 30-40 minutes. This includes cooking the chicken and vegetables, preparing the rice, and simmering everything together in the pot.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes - 1 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 cup uncooked long-grain rice - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 can (14.5 oz) diced tomatoes - 1 can (14 oz) coconut milk - 1/2 cup chicken broth - 2 tablespoons chopped fresh cilantro - Lime wedges, for serving
Equipment
- Large pot or Dutch oven - Cutting board and knife - Measuring cups and spoons - Wooden spoon or spatula
Method
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until browned. 2. Add the onion and garlic to the pot and cook for 2-3 minutes or until softened. 3. Add the red and yellow bell peppers to the pot and cook for 3-4 minutes or until slightly softened. 4. Add the uncooked rice, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the pot and stir to combine. 5. Add the diced tomatoes, coconut milk, and chicken broth to the pot and stir to combine. 6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed. 7. Remove the pot from the heat and stir in the chopped cilantro. 8. Serve the chicken Thai pot rice hot with lime wedges on the side.
Notes
- This recipe can easily be made vegetarian by substituting the chicken broth for vegetable broth and omitting the chicken. - This recipe can be made ahead of time and reheated for an easy weeknight dinner. - Leftovers can be stored in the refrigerator for up to 3 days.
- Be sure to cut the chicken into uniform pieces to ensure even cooking. - If you prefer a spicier dish, increase the amount of cayenne pepper. - You can add additional vegetables to this recipe, such as carrots or green beans, for added nutrition and flavor.
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