Ingredients

• 4 chicken legs, divided into thighs and drumstickss
• Salt and pepper to taste
• 1 tbsp oil
• 1 red bell pepper, thinly sliced
• 2 carrots, peeled and julienned
• 1 1/2 tbsp red curry paste
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 cup jasmine rice
• 1/4 cup coconut milk
• 2 cups chicken broth
• 1/4 cup fresh cilantro for serving
• 1 lime, cut into wedges for serving

Preparation

Season the chicken with salt and pepper to taste. In a large high-sided skillet with a lid, heat the oil over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the remaining side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.
To the same skillet, add the bell pepper and carrot. Cook until they begin to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all of the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.
Serve immediately topped with the fresh cilantro and lime wedges or store in the refrigerator for up to 3 days.