COCONUT LIME CILANTRO CHICKEN & RICE

This easy one pot meal hits all of the right notes with a creamy, bright citrusy sauce without the dairy.  Cilantro is so good for you too.  A friend told me that helps clean our cells!  We all need that, don’t we?

 Enjoy!

Ingredients

·       1 cup jasmine rice

·       5 to 6 skin-on chicken thighs

·       Salt and black pepper

·       4 Tablespoons of avocado oil

·       1 cup canned coconut milk (we use Native Forest “Simple” brand with no added gums), plus two tablespoons for topping

·       1 cup water

·       Zest and juice of one lime, please 1 lime for topping

·       6 peeled and chopped garlic cloves

·       2 inch knob of ginger, sliced

·       1 large avocado, peeled and cubed

·       1 hot pepper, finely diced, such as Serrano or Fresno (if desired)

·       1 bunch of cilantro, chopped

·       3 scallions, thinly sliced

 

Method

1)      Heat the oven to 425°F (215°C).

2)     Thoroughly wash the rice. Set aside to drain. Pat the thighs dry using a paper towel. Add to a bowl alongside the salt and pepper. Add the avocado oil and toss to evenly coat.

3)     Heat a 12-inch skillet over medium heat. Place the chicken skin-side down and cook for 6 to 8 minutes, until golden. Adjust the heat as needed. Flip and cook for 4 minutes. Transfer the chicken to a clean plate.

4)     To the skillet, add the rice and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden. Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt. Place the chicken, skin side-up in the skillet and any leftover juices from the plate.

5)      Bring to a simmer and cover with a lid. Place in the oven for 15 minutes. Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven. Broil before serving to crisp up the chicken skin, if you like.

6)     Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut milk and juice of 1 lime. Season with salt and add dollops of the mixture to the skillet, before serving. Makes 4 servings.