Coconut Chicken and Rice Stew
Bump up the plant fiber, by simmering the cauliflower rice alongside the brown rice, and stir in a whole head of napa cabbage, too.
Course: Soup
Keyword: chicken stew, coconut, rice stew, stew
Servings: 8
- 8 cups high-quality store-bought broth
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/4 cup red curry paste
- 3 tablespoons fish sauce, plus more for seasoning
- 2 cups short-grain brown rice, rinsed
- 1 (12-ounce) bag riced cauliflower, (2 1/2 cups)
- 1 pound boneless, skinless chicken thighs, or 4 cups shredded cooked chicken
- 1 large head napa cabbage (2 pounds), quartered lengthwise and thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- Kimchi, for serving (I like about 1/2 cup in my bowl)
In a large pot, combine the broth, coconut
milk, curry paste, and fish sauce. Bring to
a boil over high heat and then add the rice
and cauliflower. Return the mixture to a
boil, then reduce the heat to maintain a
gentle simmer.
If you’re cooking the chicken thighs:
Simmer the rice for 18 minutes, then add
the chicken thighs to the pot. Simmer
until the chicken is cooked through and
opaque throughout, 14 to 18 minutes.
Transfer the chicken to a bowl and use
two forks to shred the meat into bite-size
pieces. The rice should be cooked through
by now as well. Stir in the cabbage and
shredded chicken; remove from the heat.
If you're using already cooked, shredded chicken:
Simmer the rice for
24 to 28 minutes, until there’s a little bite
remaining to the grain. Add the shredded
chicken to the pot. Cook until the chicken
is heated through, about 3 minutes. The
rice should be perfectly cooked through
by now. Stir in the cabbage and remove
from the heat.