Instructions:
step 1 Rinse jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup jasmine rice with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
step 2 In a large pot or deep skillet, heat olive oil over medium-high heat. Add chicken pieces and sear until browned on all sides. Remove and set aside.
step 3 In the same pot, add a bit more oil if needed and sauté onion, bell peppers, garlic, and ginger until softened, about 5-6 minutes.
step 4 Stir in tomato paste, paprika, chili flakes, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes until fragrant.
step 5 Add baby potatoes and return the chicken to the pot. Pour in chicken broth and coconut milk. Stir to combine.
step 6 Bring to a simmer, cover, and cook for 20-25 minutes or until potatoes are tender and chicken is cooked through.
step 7 Uncover and let simmer an additional 5 minutes to thicken slightly. Stir in fresh parsley.
step 8 Serve hot with a mound of jasmine rice and garnish with extra chopped parsley.
Storage and Reheating Tips:
Store stew and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat stew in a saucepan over medium heat, adding a splash of broth if needed. Reheat rice in the microwave with a damp paper towel to maintain moisture.
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