Coconut Chicken with Coconut Rice

 

What can I say? I love coconut milk. So, I decided to make a chicken dish using coconut milk. I’d preferred leg quarters, but I went to Dom’s and they don’t have leg quarters.

I could have made curry, but I don’t like using pre-mixed curry powder, and I don’t have the spices I need to mix my own.

• 1/4 cup olive oil
• 1 tblsp seasoned salt
• 4 chicken thighs
• 1 tsp paprika
• 1 14-oz can coconut milk
• 1/2 cup rice
• scallions or cilantro for garnish

1. In a zip top bag, mix half the olive oil with seasoned salt. Add chicken thighs to coat and refrigerate until ready to cook.
2. Heat the rest of the olive oil in a skillet. Brown the chicken skin-side down for a couple of minutes, then turn over to brown the other side. Turn the chicken over again and sprinkle paprika on the meat.
3. Turn the chicken over again and cover. Turn the heat to low and cook for 15 minutes. Remove the chicken and pat with paper towels to remove extra fat.
4. In a saucepan, pour in 6 oz coconut milk. Add the chicken meat-side down. Bring to a boil, then lower the heat and cook covered over low heat for 15 minutes. Remove the chicken. Set aside and keep warm.
5. Add water or chicken broth to the cooking liquid if necessary to make one cup of liquid.
6. Add the rice and bring to a boil, then cover and lower the heat to just simmer. Cook for 15 minutes.
7. Turn the heat off and let sit tightly covered for 15 minutes.
8. Fluff and plate the rice. Arrange the chicken with the rice on a serving plate.
9. Drizzle coconut milk on the chicken.
10. Sprinkle chopped scallions or cilantro over the rice for garnish. (I used scallions because 1) I don’t have cilantro, and 2) I don’t like cilantro. I will admit cilantro would look better.)