Chicken and Tomato Coconut Rice

A One Pot Wonder ™️ for weeknight or days where ya just…can’t.

1 pint grape tomatoes, halved

2 cloves garlic, grated

1 inch ginger, grated

1 chilis, halved

3 inch piece lemongrass, smashed or scored

1 makrut lime leaf or bay leaf

1/4 tsp fennel seed

1 star anise pod

fish sauce to taste

1 cup coconut milk

1 cup stock or water

1 lb boneless skinless chicken thighs

1. heat neutral oil and sear chicken on both sides. around 3 mins each side. remove and chop.

2. add grape tomatoes and cook down 6-8 mins, until soft

3. add grated garlic, ginger, thai chili, lime leaf, fennel seed, lemongrass and star anise. stir to combine

4. add rice and return chicken,

5. add coconut milk and stock or water. stir to combine.

6. bring mixture to boil, then cover and set heat to low. let cook until rice is tender. 20-23 mins

7. stir and let sit for a few mins. serve with sliced scallions, crispy shallots, chili oil etc