Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon coconut oil
  • 1 pound boneless chicken thighs*
  • 4 cloves garlic (minced)
  • 1 teaspoon spicy chili paste (sambal oolek, sriracha, etc.)
  • 1 cup brown rice
  • 1 ½ cups coconut milk (1 can)
  • ½ cup water
  • 5 green onions (sliced)
  • black pepper
  • fresh lemon wedges (or juice for serving)

Instruction

  • Trim the chicken and chop it into bite-sized chunks. Melt the coconut oil in a large skillet (mine is nonstick), and brown the chicken on all sides. (Doesn’t need to be cooked all the way yet.)
  • Add the minced garlic and spicy chili paste and stir well, sautéing for another 1-2 minutes to lightly cook the garlic.
  • Add the rice, the coconut milk, and the water and stir well. Cover and bring to a boil, then immediately reduce to a simmer. Simmer on low-medium heat for about 25 minutes, or until the rice is cooked to your liking.
  • Add 1/2 teaspoon salt and stir well, then stir in the sliced green onions - both the white and the green parts. Top with a little fresh cracked pepper and fresh lemon juice and serve with salad, roasted veggies, or steamed broccoli.