Coconut Brothy Rice

 

Coconut Brothy Rice

We use Bang Bang Chicken (see other recipe) but you can use any chicken you like.

Broth 

1 onion

Red Pepper flakes (amount depends on preferred spiciness) 

1 Tbsp Avocado Oil

2 Tbsp Chicken Bouillon 

4 cups Water

1 can Coconut Milk

1 tsp Chili Powder

1 tsp thyme

1 tsp garlic powder

1 Tbsp Tomato paste

(As always, measure with your heart)

Sauté onion and red pepper flakes in avocado oil. When the onion is translucent add 4 cups of water and 2 Tbsp of chicken bouillon.  Add one can of coconut milk. Add chili powder, thyme, garlic powder, parsley, and tomato paste.  Simmer for 30 minutes or so.

Veggies

We use bok choy and snow peas -  sautéed with avocado oil, and seasoned with minced garlic, garlic powder, onion powder, salt and pepper.

We use Jasmine rice, add chicken, veggies, and pour the broth over it.  We also like sriracha aioli with this.