PREP 5 min
COOK 15 min
YIELD 6 servings
LEVEL EASY
Ingredients
2 chicken thighs
2 cups brown rice (can also be jasmine or another kind)
2 1/2 cups vegetable or chicken stock
1 1/2 cups unsweetened coconut flakes
1 shallot (finely chopped)
2 large garlic cloves (minced)
2 tbs extra virgin olive oil
1 tbs minced fresh ginger
6 tbs Earthy Spicy Tingly
1 teaspoon kosher salt
Directions
Chicken:
- Marinate the chicken thighs in 4 tbs of EST refrigerated overnight.
Grill or pan sear on medium heat.
Rice:
In the saucepan, sautée shallots and garlic in olive oil, add ginger and remaining Earthy Spicy Tingly. Rinse and drain rice in cold water. Place in the saucepan with stock, coconut flakes, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Contributed by: Joanna