Description
A delicious baked chicken dish inspired by Macanese cuisine, served with flavorful cauliflower rice.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 cauliflower, riced
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add red bell pepper and chicken thighs to the skillet. Cook until chicken is browned.
- Stir in coconut milk, curry powder, salt, and pepper. Bring to a simmer.
- In a baking dish, combine riced cauliflower and chicken broth. Place chicken on top.
- Pour the coconut milk mixture over the chicken and cauliflower.
- Bake for 30-35 minutes, until chicken is cooked through and tender.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add diced chili peppers.
- This dish pairs well with a side salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Macanese
Nutrition
- Serving Size: 1 thigh with cauliflower rice
- Calories: 500
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg