Name: Coconut chicken with red bean rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz chicken drumsticks, skin removed; 2 tbsp light coconut milk; 2 1/2 tbsp white rice; 1/4 cup canned red kidney beans, drained and rinsed; 2/3 cup water; 2 cloves garlic, minced; 3/4 tsp dried thyme; 3/4 tsp lime juice; 1/2 tsp salt; 3/4 tsp canola oil

Instructions

Prep 10 min · Cook 30 min

In a small saucepan, combine the white rice, red kidney beans, light coconut milk, half the 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 drumsticks dry and season with half the remaining salt. Heat the canola oil in a nonstick skillet over medium-high heat. Add the drumsticks and brown on all sides for 5 minutes.
Add the garlic, dried thyme, the rest of the salt, and the rest of the water to the skillet. Reduce heat to medium-low, cover, and simmer for 18 minutes, turning the drumsticks once halfway through. When the rice's 15 minutes are up, take it off the heat, keep it covered, and leave it to rest 5 minutes while the chicken finishes. Done when meat is 175°F at the bone.
Uncover the skillet for the last 2 minutes of cooking to let the liquid reduce to a glaze. Stir in the lime juice. Fluff the coconut rice and beans with a fork. Serve the chicken alongside the rice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes