South African Chicken and Rice Bowl

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Gluten-Free Curry Powder
• 1 medium Onion
• 3 cloves Garlic
• 1 large Bell Pepper (any color)
• 1 14.5 oz can Canned Diced Tomatoes
• 1 can Coconut Milk
• 4 cups Cooked Rice
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper
• 0.25 cup Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken thighs with curry powder, salt, and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 8-10 minutes per side. Remove from skillet and set aside.
3. 3In the same skillet, add chopped onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in canned diced tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
5. 5Shred the cooked chicken and add it back to the skillet with the sauce.
6. 6Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro.

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