Recipe
Chicken Marinade
4 bone in skin on chicken thighs
2 teaspoon soy sauce
1 teaspoon olive oil
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon cayenne
1 teaspoon thyme
1/4 teaspoon allspice powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Rice
1 cup of washed jasmine rice
1 tablespoon coconut oil
2 cups of fresh coconut milk (sub with canned)
1/4 of diced onions
1 teaspoon freshly minced garlic
2 thai chili peppers, chopped
1 stalk of green onion, chopped
1/4 cup of chopped mushrooms
1/4 of a red bell pepper
1-2 sprigs of fresh thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chopped cilantro
Directions
Add the chicken to a bowl and add all the ingredients for the marinade to it. Mix well and allow to marinate for 1 hour or over night.
Heat a large skillet on the stove on medium heat. Add 1/2 tablespoon of coconut oil to the skillet. Place the chicken thighs in the pan skin side down. Brown each side of the chicken for 2-3 minutes each.
Remove from the pan and place it on a plate.
To the same skillet add the remaining 1/2 tablespoon coconut oil.
Add the onion, chili peppers and bell peppers. Sauté for a minute. Add the garlic and mushrooms. Combine and cook for another minute.
Add the rice and mix. Season with salt and white pepper.
Add in the coconut milk and stir. Place the chicken thighs skin side up in the rice. Add the thyme and green onions. Once the coconut milk starts to bubble, reduce the heat to low and place a tight lid on it.
Cook for 20 minutes. Remove the lid, and garnish with chopped cilantro.
