Coconut-Simmered Chicken Thighs

Aromatic chicken thighs simmered in creamy coconut milk with fresh ginger, garlic, and red bell peppers over cauliflower rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.26/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Carb
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• rich
• tangy
• quick
• savory

Ingredients

• 2.5 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 1 can coconut milk (13.5 oz can, unsweetened)
• 1 tablespoon olive oil
• 2 red bell peppers (medium, sliced into strips)
• 1 tablespoon fresh ginger (peeled and minced)
• 4 clove garlic (minced)
• 2 tablespoon tamari (gluten-free)
• 2 tablespoon lime juice (freshly squeezed)
• 1 teaspoon kosher salt
• 2 package riced cauliflower (12 oz package)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon kosher salt and sauté for 6 minutes until lightly browned on all sides.
2. Stir in the sliced red bell peppers, minced ginger, and minced garlic. Cook for 2 minutes until aromatic.
3. Pour in the can of coconut milk, gluten-free tamari, and remaining 1/2 teaspoon kosher salt. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes until chicken reaches 165°F.
4. Remove from heat and stir in the lime juice.
5. Microwave or steam the frozen riced cauliflower according to package instructions. Divide cauliflower rice among bowls, ladle the coconut chicken and peppers on top, and garnish with fresh cilantro.

Nutrition (per serving)

• Calories: 389
• Protein: 42.3 g
• Carbohydrates: 11.7 g
• Fat: 22.1 g
• Fiber: 4.4 g
• Sodium: 914 mg
• Saturated Fat: 10.9 g
• Sugar: 6.5 g
• Cholesterol: 160 mg