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Instructions
Marinate
- Combine all ingredients in Marinade section above in a bowl with a lid. Mix well to thoroughly coat chicken. Refrigerate for 30 mins to 6 hours.
Cook Chicken
- Heat a Dutch oven over high heat and add 1 TBSP of avocado or corn oil.
- Spoon chicken out of marinade with a slotted spoon and it to the Dutch oven. Discard any extra marinade.
- Cook for 2 minutes stirring occasionally.
- Remove chicken and juices from pan and set aside.
Cook veggies, rice, and chicken
- In the same Dutch oven add 1 TBSP of oil and heat on medium high heat.
- Add diced onion and cook stirring occasionally until onion becomes tender.
- Add ginger garlic paste and season with salt and pepper. Stir to combine.
- Add Celery and cook stirring occasionally until celery becomes fragrant. 1 – 2 minutes
- Add bell peppers. Stir to combine. Cook for 30 seconds.
- Add coconut milk, 1 cup rice, chicken and chicken juices. Stir to combine.
- Reduce heat to medium low (3)
- Cover and cook for 20 minutes
Samantha 
