Coconut Chicken and Rice Stew

Ingredients:

• 8 cups homemade or high-quality store-bought broth

• 1 (13.5-ounce) can unsweetened coconut milk

• 1/4 cup red curry paste

• 2 cups short-grain brown rice, rinsed

• 1 (12-ounce) bag riced cauliflower (21/2 cups)

• 1 pound boneless, skinless chicken thighs, or 4 cups shredded cooked chicken

• 1/2 cup chopped fresh cilantro leaves

Directions:

1. In a large pot, combine the broth, coconut milk, and curry paste.

2. Bring to a boil over high heat and then add the rice and cauliflower.

3. Return the mixture to a boil, then reduce the heat to maintain a gentle simmer.

If you’re cooking the chicken thighs:

1. Simmer the rice for 18 minutes, then add the chicken thighs to the pot.

2. Simmer until the chicken is cooked through and opaque throughout, 14 to 18 minutes.

3. Transfer the chicken to a bowl and give it a rough dicing.

4. The rice should be cooked through by now as well. Stir in the diced chicken; remove from the heat.

If you’re using already cooked, shredded chicken:

1. Simmer the rice for 24 to 28 minutes, until there’s a little bite remaining to the grain.

2. Add the shredded chicken to the pot.

3. Cook until the chicken is heated through, about 3 minutes. The rice should be perfectly cooked through by now. Remove from the heat.

Serve: Divide the soup among serving bowls and top with the cilantro.