Dreaming of the Islands Chicken and Rice
Transport your taste buds to a tropical paradise with "Dreaming of the Islands Chicken and Rice," a one-pot wonder bursting with vibrant flavors and enticing aromas. Tender, golden-seared chicken thighs are nestled in a fragrant bed of silky coconut milk, jasmine rice, and a medley of warming spices like turmeric and cumin. Juicy pineapple chunks infuse the dish with a pop of natural sweetness, while a splash of soy sauce and lime juice enhance its savory depth. Finished with a sprinkle of fresh cilantro, this comforting yet exotic meal comes together in under an hour, making it the perfect dinner for weeknights or special occasions. Serve it warm and savor the essence of island-inspired cooking from the comfort of your home.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup canned coconut milk
- 1 cup chicken broth
- 1 cup long-grain jasmine rice
- 1 cup canned pineapple chunks, drained
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper, then add them to the pan. Sear for 3-4 minutes on each side, until golden brown. Remove from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Stir in the ground turmeric and ground cumin, cooking for 30 seconds to toast the spices.
Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Add the jasmine rice to the pan, stirring until evenly combined.
Nestle the seared chicken thighs back into the pan, cover, and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is fully cooked through.
Stir in the drained pineapple chunks, soy sauce, and lime juice. Allow the mixture to cook uncovered for an additional 5 minutes to let the flavors meld.
Sprinkle with chopped fresh cilantro before serving. Adjust seasoning with additional salt or lime juice if needed.
Serve warm and enjoy your tropical-inspired meal!
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 40.7 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 309 mg | 24% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3362 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
