Red Curry Chicken and Rice Bowls

Ingredients

Rice & Chicken

• 1½ cups long-grain white rice
• 2 tbsp to ⅓ cup Thai red curry paste, to taste
• 2 cups chicken broth
• 1½ pounds boneless, skinless chicken breasts, patted dry

Citrus Slaw

• 3 garlic cloves
• 2 limes
• 1 tbsp fish sauce, plus more to taste
• 4 tangerines or other small, sweet citrus
• ⅓ cup salted peanuts
• 12–16 oz slaw blend
• 1 cup cilantro or mint leaves, or a mix

Instructions

1. Toast rice and curry paste — In a large Dutch oven over medium heat, add the rice and red curry paste to taste. Stir until fragrant, 2–4 minutes.
2. Cook chicken on rice — Stir in the broth. Place chicken breasts on top and spread a little more curry paste over them. Bring to a boil over high heat, then cover, reduce to low, and simmer until rice is tender and chicken is cooked through, 20–23 minutes. (Check under the chicken to make sure the rice is cooked.) Turn off heat, transfer chicken to a cutting board, cover the rice, and let both rest at least 10 minutes.
3. Make the slaw dressing — While the rice rests, finely grate the garlic and lime zest into a large bowl. Add lime juice and fish sauce. Peel and thinly slice the tangerines; add to the bowl. Coarsely chop peanuts. Add the slaw, peanuts, and herbs and toss to coat.
4. Assemble bowls — Thinly slice the chicken. Season rice to taste with fish sauce. Serve rice topped with chicken and slaw.

Tags: #recipe #chicken #thai #mains #rice #onepot #curry #weeknight