Coconut Chicken Legs with Bell Pepper Rice

This dish features succulent chicken legs simmered in creamy coconut milk, infused with aromatic garlic and onions. Served over a vibrant bed of bell pepper rice, this recipe combines traditional flavors with a creative twist, making it perfect for a family dinner. It's a balanced meal that is both comforting and satisfying, while being gluten-free and dairy-free.

Ingredients:

• 4 chicken legs
• 1 can (13.5 oz) coconut milk
• 1 cup long-grain rice
• 1 large onion, chopped
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup chicken broth or water
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
2. Add minced garlic and diced bell pepper to the skillet, cooking for another 2-3 minutes until fragrant.
3. Season the chicken legs with salt, black pepper, and paprika. Push the vegetables to the side of the skillet and add the chicken legs, browning them on all sides.
4. Pour in the coconut milk and chicken broth (or water), ensuring the chicken is mostly submerged. Bring to a simmer.
5. Cover the skillet and let it cook on low heat for about 30-35 minutes or until the chicken is cooked through and tender.
6. While the chicken is cooking, prepare the rice according to package instructions, adding the remaining diced bell pepper to the cooking rice for added flavor and color.
7. Once the chicken is done, serve it on a bed of bell pepper rice, garnished with fresh cilantro if desired.