Name: Coconut chicken with small red beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz chicken drumsticks, skin removed; 3 tbsp light coconut milk; 1/4 cup white rice; 36 g canned small red beans, drained and rinsed; 1/2 cup water; 2 cloves garlic, minced; 1 tsp dried thyme; 3/4 tsp lime juice; 1/2 tsp salt; 3/4 tsp canola oil

Nutrition

Per serving

514 calories

Protein: 42g; 33% of calories
Carbs: 46g; 36% of calories
Fat: 18g; 31% of calories

Instructions

Prep 10 min · Cook 25 min

In a small saucepan, combine the rice, small red beans, water, and a pinch of the salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes.
While the rice simmers, pat the chicken dry and season with half the remaining salt. Heat the oil in a nonstick skillet over medium-high heat. Add the drumsticks and brown on all sides for 5 minutes.
Add the coconut milk, garlic, thyme, and the rest of the salt to the skillet. Turn the chicken to coat. Reduce heat to medium-low, cover, and simmer for 15 minutes, turning the drumsticks once halfway through. Done when meat is no longer pink at the bone, 175°F.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Stir the lime juice into the coconut sauce in the skillet. Fluff the rice and beans with a fork.
Serve the chicken drumsticks alongside the rice and red beans, spooning the coconut sauce over the chicken.

Nutrition

Ingredients

Instructions

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