Brazilian Chicken with Coconut Rice

Ingredients

• •4 chicken thighs, boneless and skinless
• •1 tbsp olive oil
• •1 onion, chopped
• •3 garlic cloves, minced
• •1 tsp paprika
• •1 tsp cumin
• •1/2 tsp salt
• •1/2 tsp black pepper
• •1 cup coconut milk
• •1 cup chicken broth
• •1 cup jasmine rice
• •1/2 cup frozen peas (optional)
• •1 lime, cut into wedges
• •Fresh cilantro for garnish

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, paprika, cumin, salt, and black pepper; cook for an additional 1-2 minutes until fragrant.

4. 4

   Add the chicken thighs to the skillet and sear them for about 5 minutes on each side until golden brown.

5. 5

   Pour in the coconut milk and chicken broth, then bring to a simmer. Cover and reduce the heat to low. Cook for 20 minutes until the chicken is cooked through.

6. 6

   While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear. Bring 1 1/2 cups of water to a boil in a separate pot. Add the rinsed rice, cover, and reduce heat to low. Cook for 15 minutes or until rice is fluffy.

7. 7

   Stir in the frozen peas into the rice in the last 5 minutes of cooking.

8. 8

   Serve the chicken over the coconut rice, garnish with lime wedges and cilantro.