Coconut Chicken and Rice

One-pan creamy coconut chicken with tender rice and peas, ready in under an hour.

SHOPPING LIST

• chicken thighs8
• coconut milk400ml
• long grain rice300g
• frozen peas150g
• onion1
• garlic cloves2
• chicken stock cube1
• vegetable oil1 tbsp

METHOD

1. 1Season the chicken thighs with salt and pepper.
2. 2Heat the oil in a wide pan and brown the chicken for 3 minutes per side, then remove.
3. 3Finely chop the onion and garlic, and cook in the same pan for 2 minutes.
4. 4Add the rice, coconut milk, crumbled stock cube, and 300ml water.
5. 5Return the chicken to the pan, cover, and simmer for 20 minutes.
6. 6Stir in the peas and cook for 5 more minutes until the chicken is cooked through and rice is tender.

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