high protein curry chicken and rice (dump & bake!)
Serves 2
0 mins total
This curry chicken and rice is the easiest weeknight dinner you'll make all month! Dump everything in one dish, bake it covered, stir in coconut milk, and you're done. This is not your average chicken and rice, it's packed with flavor and zing from red curry paste but with extra protein and fiber from edamame. No stovetop work, no sautéing, just pure dump-and-bake magic!
Main Dish:
To Finish:
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Preheat your oven to 325°F.
In a 9x13 baking dish (or braiser/shallow Dutch oven), combine the 1 cup jasmine rice, 1.5 cups chicken bone broth, 4 tbsp red curry paste, 3 tbsp low sodium soy sauce, 1 tbsp peanut butter, 2 cloves garlic, and 1 10 oz package frozen edamame, shelled. Stir everything together until the curry paste and peanut butter are fully mixed in and the rice is evenly coated.
Nestle the 1.5 lbs boneless, skinless chicken thighs on top of the rice mixture in a single layer. Don't stir them in—just lay them on top.
Cover the dish tightly with a lid or heavy-duty foil. Make sure the seal is tight so steam doesn't escape.
Bake covered for 1 hour and 15 minutes (start checking the rice at 1 hour).
Remove from the oven and check the rice. It should be tender. If it's still a bit hard, re-cover and bake for another 5-10 minutes. There will likely still be liquid in the dish—this is normal.
Once the rice is tender, uncover the dish and bake for another 5-10 minutes to cook off excess liquid and thicken everything up. The time will vary depending on your pan—wider, shallower pans will take less time; deeper pans will take longer.
Remove from the oven. Use two forks to shred the chicken into bite-sized pieces, or just chop it up. Stir in the ½ cup full-fat coconut milk until everything is creamy and combined.
Finish with a squeeze of fresh lime juice and a handful of chopped cilantro. Serve with extra lime wedges on the side!
