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Instant Pot Coconut and Ginger Stew with Chicken Thighs over Forbidden Rice

A spicy coconut ginger stew with chicken thighs, kale and black rice
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Veggie Stock *Optional 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

COCONUT GINGER STEW
  • 1.25 lbs chicken thighs (1 package)
  • 1 medium onion, roughly chopped
  • 4 cups veggie stock (homemade recipe below, otherwise use boxed!)
  • juice from 1½ limes (save the other half for garnish)
  • 2 tablespoons fresh ginger, grated
  • 3 garlic cloves, minced
  • ½-1 teaspoon red pepper flakes (I used 1 teaspoon and it was spicy!) use less if you want it more mild
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon smoked paprika
  • 1 15oz can full fat coconut milk (unsweetened)
  • 1 bunch lacinato kale, chopped with stems removed
  • 1 serrano pepper (for garnish)
  • 1 small handful chopped cilantro (for garnish)
VEGGIE STOCK
  • 1 tablespoon coconut oil (olive oil works too)
  • 2 onions, roughly chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, scrubbed and chopped
  • 3 sprigs fresh thyme
  • 4 cloves garlic
  • 3 fresh bay leaves
  • 4 parsley stems
  • 1 teaspoon black pepper
  • 8 cups filtered water
  • 2 cups cooked forbidden rice

Method
 

TO MAKE THE STEW
  1. Make the forbidden rice according to the directions on the package, mine took around 45 minutes.
    2. To an Instant Pot add the chicken thighs, onion, veggie stock, lime juice, ginger, garlic, red pepper flakes, salt, cumin, coriander, turmeric and paprika. Stir to mix all the ingredients together.
    3. Place the lid on the Instant Pot and turn to the pressure cook setting. Cook on high for pressure for 15 minutes.
    4. Release the steam. Open the lid and give a quick stir. Slowly add in the coconut milk and mix it into the veggie stock. Turn the instant pot to the warm function and add in the chopped kale. Let the kale wilt in a bit until its a bright green, around 5-8 minutes.
    5. Place the black rice into bowls. Place the chicken and coconut ginger broth over the rice. Garnish with serrano, cilantro and limes. Serve.
TO MAKE THE VEGGIE STOCK
  1. Add the oil to the bottom of a large pot. Heat on medium and add the onions. Cook until they brown a bit, around 7-8 minutes. Add the carrots and continue to cook on medium for another 5 minutes.
    2. Add the leek and garlic to the pot. The leeks will turn a bright green and the garlic will become fragrant. Cook for around 4 minutes. Add the fresh thyme, bay leaves, parsley and pepper. Stir to mix the ingredients together.
    3. Add the filtered water to the vegetables and stir. Turn the heat up to medium high and cover the pot. Bring to a boil. Remove the lid and let the stock simmer for an hour. Remove from heat.
    4. Place a colander over a large bowl and separate the vegetables from the liquid stock.