Coconut Chicken Chili: Easy Recipe for a Cozy Night In
Coconut Chicken Chili is a creamy one-pot meal with tender chicken and warm spices, perfect for a cozy night in.
Equipment
- measuring cups and spoons
- Dutch oven or large pot
- grater
- Knife
Ingredients
- 1 tablespoon olive oil
- 12 oz boneless, skinless chicken breasts cubed (smaller pieces are best)
- 1 large yellow onion chopped
- 1.5 teaspoon chili powder
- 1.5 teaspoon ground ginger
- 0.5 teaspoon table salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 1 14 oz full-fat unsweetened coconut milk
- 1 tablespoon peanut butter (not natural)
- 1 cup water
- 1 15 oz cannellini beans rinsed and drained
- 3 medium carrots shredded with a box grater on the biggest holes
- 1 stalk celery sliced
- 2 green onions sliced
- 5 cloves garlic minced
- 2 tablespoon chopped fresh basil more for garnish
- crushed roasted and salted peanuts garnish
- hot cooked jasmine rice serve over
Instructions
- In a large saucepan, cook the chicken, onion, chili powder, ginger, salt, black pepper, and cayenne pepper in hot oil over medium heat for 6 to 8 minutes, or until the chicken is no longer pink. Stir in the flour and cook for 1 more minute. Add the coconut milk, peanut butter, and some water. Bring to a boil, stirring occasionally.
- Stir in the beans, carrots, celery, green onion, garlic, and chopped basil. Return to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve with rice and top with fresh basil leaves and crushed peanuts.
- This is one of those dishes that’s better when it’s not piping hot right out of the pan. Let it cool a little so you can actually taste all the great flavors.
Notes
Jasmine Rice - This chili isn’t overly salty on its own, but when served over jasmine rice cooked with a little salt, the seasoning balances out perfectly. For making jasmine rice, bring 1¾ cups of water to a boil, stir in 1 cup of jasmine rice and 1 teaspoon of salt, cover, and simmer over very low heat for 15 minutes—don’t lift the lid. Remove from heat and fluff the rice with a fork. Recommended to refer to the recipe post for valuable notes and expert tips.
Nutrition
Serving: 267gCalories: 320kcalCarbohydrates: 21gProtein: 24gFat: 16.5gSaturated Fat: 11.1gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.2gCholesterol: 59mgSodium: 291mgPotassium: 783mgFiber: 5gSugar: 5gVitamin A: 331IUVitamin C: 5mgCalcium: 89mgIron: 2mg
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