garlic
Thai Coconut Chicken and Rice
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cloves garlic, minced
- 2 tablespoons lemongrass, minced
- 2 tablespoons Dijon mustard
- 1 cup uncooked long grain white rice
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes.
2. Add the garlic and lemongrass and cook for another minute.
3. Stir in the mustard and cook for another minute.
4. Add the rice and stir to combine.
5. Pour in the coconut milk and water and season with salt and pepper. Bring to a boil, then reduce the heat to low and cover the skillet. Simmer for 20 minutes, or until the rice is cooked through.
6. Serve the chicken and rice warm. Enjoy!