Sweet Red Pepper & Coconut Chicken & Rice
Sweet Red Pepper & Coconut Chicken & Rice
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 stalk lemongrass, smashed and roughly chopped
- 2 tablespoons coconut cream
- 1 red chili, thinly sliced (seeds removed for less heat)
- 1 red pepper, sliced
- 13 1/2 ounces coconut milk, remainder of a 14-ounce can after removing coconut cream
- 1/4 cup fresh basil, chopped
- 1/2 lime, for squeezing
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season them generously with paprika, salt, and black pepper.
⏱️ 5 min•🌡️ 400
- 2
Heat the olive oil in a large oven-safe skillet or pan over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown. Flip and sear for another 2-3 minutes on the other side.
⏱️ 10 min
- 3
Transfer the seared chicken thighs to a baking tray (if your skillet is not oven-safe) or leave them in the oven-safe skillet. Place them in the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 25 min•🌡️ 400
- 4
While the chicken bakes, return the same pan (with residual oil and drippings) to medium heat. Add the grated ginger, minced garlic, and smashed lemongrass. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Stir in the 2 tablespoons of coconut cream. Cook, stirring occasionally, for 2-3 minutes until the cream starts to break down and separate slightly.
⏱️ 3 min
- 6
Add the sliced red chili and sliced red pepper to the pan. Sauté for 3-4 minutes until the red pepper begins to soften.
⏱️ 4 min
- 7
Remove and discard the lemongrass stalk from the pan. Pour in the remaining coconut milk from the can.
⏱️ 1 min
- 8
Using an immersion blender, carefully blend the sauce directly in the pan until it is smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 2 min
- 9
Bring the blended sauce to a gentle simmer and let it cook down for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 7 min
- 10
Remove the sauce from the heat. Stir in the chopped fresh basil and squeeze in the juice from half a lime. Taste and adjust seasoning if needed.
⏱️ 1 min
- 11
Serve the roasted chicken thighs immediately over hot cooked rice, generously spooning the sweet red pepper and coconut sauce over the chicken and rice.
Kitchen Tools
Nutrition Facts (per serving)
Sweet Red Pepper & Coconut Chicken & Rice
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 stalk lemongrass, smashed and roughly chopped
- 2 tablespoons coconut cream
- 1 red chili, thinly sliced (seeds removed for less heat)
- 1 red pepper, sliced
- 13 1/2 ounces coconut milk, remainder of a 14-ounce can after removing coconut cream
- 1/4 cup fresh basil, chopped
- 1/2 lime, for squeezing
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season them generously with paprika, salt, and black pepper.
⏱️ 5 min•🌡️ 400 - 2
Heat the olive oil in a large oven-safe skillet or pan over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown. Flip and sear for another 2-3 minutes on the other side.
⏱️ 10 min - 3
Transfer the seared chicken thighs to a baking tray (if your skillet is not oven-safe) or leave them in the oven-safe skillet. Place them in the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 25 min•🌡️ 400 - 4
While the chicken bakes, return the same pan (with residual oil and drippings) to medium heat. Add the grated ginger, minced garlic, and smashed lemongrass. Sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Stir in the 2 tablespoons of coconut cream. Cook, stirring occasionally, for 2-3 minutes until the cream starts to break down and separate slightly.
⏱️ 3 min - 6
Add the sliced red chili and sliced red pepper to the pan. Sauté for 3-4 minutes until the red pepper begins to soften.
⏱️ 4 min - 7
Remove and discard the lemongrass stalk from the pan. Pour in the remaining coconut milk from the can.
⏱️ 1 min - 8
Using an immersion blender, carefully blend the sauce directly in the pan until it is smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 2 min - 9
Bring the blended sauce to a gentle simmer and let it cook down for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 7 min - 10
Remove the sauce from the heat. Stir in the chopped fresh basil and squeeze in the juice from half a lime. Taste and adjust seasoning if needed.
⏱️ 1 min - 11
Serve the roasted chicken thighs immediately over hot cooked rice, generously spooning the sweet red pepper and coconut sauce over the chicken and rice.