high protein curry chicken and rice (dump & bake!)

1 Preheat your oven to 325°F.In a 9x13 baking dish (or braiser/shallow Dutch oven), combine the [wprm-ingredient text="1 cup jasmine rice" uid="3"], [wprm-ingredient text="1.5 cups chicken bone broth" uid="4"], [wprm-ingredient text="4 tbsp red curry paste" uid="5"], [wprm-ingredient text="3 tbsp low sodium soy sauce" uid="6"], [wprm-ingredient text="1 tbsp peanut butter" uid="7"], [wprm-ingredient text="2 cloves garlic" uid="8"], and [wprm-ingredient text="1 10 oz package frozen edamame, shelled" uid="9"]. Stir everything together until the curry paste and peanut butter are fully mixed in and the rice is evenly coated.Nestle the [wprm-ingredient text="1.5 lbs boneless, skinless chicken thighs" uid="2"] on top of the rice mixture in a single layer. Don't stir them in—just lay them on top.
3 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).
6 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.
7 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.
8 Remove from the oven. Use two forks to shred the chicken into bite-sized pieces, or just chop it up. Stir in the [wprm-ingredient text="½ cup full-fat coconut milk" uid="11"] until everything is creamy and combined.
9 Finish with a squeeze of fresh lime juice and a handful of chopped cilantro. Serve with extra lime wedges on the side!