Dairy-Free Argentine Chicken and Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1 cup Long Grain Rice
• 2 cups Vegetable Broth
• 1/2 cup Coconut Milk (full-fat)
• 1 medium Onion
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1/2 tsp Cumin
• 2 tbsp Olive Oil
• to taste Salt and Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs with 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cumin, and salt and pepper to taste. Toss to coat evenly.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Carefully place the seasoned chicken thighs into the hot pot and brown them for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium, about 350°F (175°C). Add the 1 medium onion, chopped, and the 1 medium red bell pepper, chopped, to the pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened. Add the 4 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Add the 1 cup long grain rice to the pot and stir constantly for 1 minute to lightly toast the grains.
5. 5Pour in the 2 cups vegetable broth and the 1/2 cup full-fat coconut milk. Stir to combine everything in the pot. Bring the liquid to a boil, then reduce the heat to low, about 200°F (95°C).
6. 6Return the browned chicken thighs to the pot, nestling them into the rice mixture. Cover the pot tightly and simmer for 25-30 minutes, or until the 1 cup long grain rice is fully cooked and tender, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork.
8. 8Garnish the dish with 2 tbsp fresh parsley, chopped, and serve immediately.

Substitutions

Related Guides