Savory Shredded Chicken with Maple-Curry Glaze and Coconut Rice
This unique shredded chicken recipe combines the warmth of maple syrup with the exotic flavors of curry, served over creamy coconut rice. It's a soul-warming dish that brings comfort and a touch of adventure to your table.
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Start by seasoning 2 pounds of boneless, skinless chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the seasoned chicken thighs to the skillet and sear them for 5 minutes on each side until golden brown.
Remove the chicken from the skillet and set it aside. In the same skillet, add 1 diced onion and 3 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.
Stir in 1 tablespoon of curry powder, allowing it to toast for 1 minute. Pour in 1 cup of chicken broth and 1/2 cup of pure maple syrup, stirring to combine.
Return the chicken to the skillet, cover, and simmer on low heat for 25 minutes until the chicken is tender and easily shredded.
While the chicken cooks, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice with 1 cup of coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Once the chicken is cooked, shred it using two forks and mix it back into the sauce. Serve the shredded chicken over the coconut rice, garnished with chopped cilantro and a squeeze of lime juice for brightness.
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