Crispy Coconut Rice with Sweet and Spicy Chicken

By April 18, 2020 No Comments
DifficultyIntermediate

This recipe is gluten-free, dairy-free, and full of flavor. it also has us using those leftovers to make crispy rice with and add in chicken and veggies to make it a balanced, healthy meal. Pre-chopped slaw makes this prep time shorter.

MEAL PREP TIP: make multiple meals instead of mixing all of these together by keeping all 3 sections separate to use them in a variety of recipes.

MY EXAMPLE OF REPURPOSING IT ALL: The chicken would be great in cabbage wraps with stir fry veggies, the rice is fantastic for breakfast with an egg on top, the slaw can be added to anything, and so much more!

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Yields6 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
For the Rice
 1 dash sea salt + pepper
 2 tbsp toasted sesame oil, for cooking
 ½ cup scallions, chopped
 1 cup full fat, unsweetened coconut milk
 1 cup water, filtered
 2 cups day-old brown or black rice
For the Chicken
 2 lbs skinless, boneless chicken thighs
 ¼ cup brown sugar
 4 garlic cloves, minced
 1 tbsp Sriracha
  cup coconut aminos (or Bragg's liquid aminos)
  cup organic, low-sodium chicken broth
 ¼ tsp red pepper flakes
For the Rest
 3 cups slaw mix
 1 cup roasted nori krinkles (optional, but great!)
 ¼ cup sesame seeds
The Chicken:
1

Preheat the oven to 425 degrees F. Combine the marinade ingredients in a small bowl with a whisk.

2

In a saucepan over medium heat, add the marinade and whisk until all the sugar dissolves.

3

Meanwhile, in a skillet over medium heat with a spray of oil, sear the chicken thighs 2 minutes/side.

4

Place them in a baking dish + cover with the sauce. Bake for 35 to 40 minutes- highly recommended to baste (if you don’t have a baster, you can use a brush instead) with sauce every 10 or so minutes - it’ll make for more moist chicken.

5

While the chicken is cooking...

For the Rice:
6

In a medium saucepan over medium heat, combine the coconut milk, salt, pepper, + water. Bring to a boil, stir in the rice and bring to a boil again.

7

Reduce the heat, cover, + simmer for 15-20 minutes or until the liquid is absorbed.
Remove from heat + leave it covered for a few minutes. Place the rice in a baking dish and let it completely cool.

8

Chop the scallions and mix them with the rice. Using a cast-iron skillet over medium heat with the sesame oil, push the rice down into a “pancake” and cook without stirring for 4-5 minutes. Flip it with a spatula and press down firmly, then cook another 4-5 minutes.
Place it in a bowl + fluff with a fork.

Ingredients

For the Rice
 1 dash sea salt + pepper
 2 tbsp toasted sesame oil, for cooking
 ½ cup scallions, chopped
 1 cup full fat, unsweetened coconut milk
 1 cup water, filtered
 2 cups day-old brown or black rice
For the Chicken
 2 lbs skinless, boneless chicken thighs
 ¼ cup brown sugar
 4 garlic cloves, minced
 1 tbsp Sriracha
  cup coconut aminos (or Bragg's liquid aminos)
  cup organic, low-sodium chicken broth
 ¼ tsp red pepper flakes
For the Rest
 3 cups slaw mix
 1 cup roasted nori krinkles (optional, but great!)
 ¼ cup sesame seeds

Directions

The Chicken:
1

Preheat the oven to 425 degrees F. Combine the marinade ingredients in a small bowl with a whisk.

2

In a saucepan over medium heat, add the marinade and whisk until all the sugar dissolves.

3

Meanwhile, in a skillet over medium heat with a spray of oil, sear the chicken thighs 2 minutes/side.

4

Place them in a baking dish + cover with the sauce. Bake for 35 to 40 minutes- highly recommended to baste (if you don’t have a baster, you can use a brush instead) with sauce every 10 or so minutes - it’ll make for more moist chicken.

5

While the chicken is cooking...

For the Rice:
6

In a medium saucepan over medium heat, combine the coconut milk, salt, pepper, + water. Bring to a boil, stir in the rice and bring to a boil again.

7

Reduce the heat, cover, + simmer for 15-20 minutes or until the liquid is absorbed.
Remove from heat + leave it covered for a few minutes. Place the rice in a baking dish and let it completely cool.

8

Chop the scallions and mix them with the rice. Using a cast-iron skillet over medium heat with the sesame oil, push the rice down into a “pancake” and cook without stirring for 4-5 minutes. Flip it with a spatula and press down firmly, then cook another 4-5 minutes.
Place it in a bowl + fluff with a fork.

Crispy Coconut Rice with Sweet and Spicy Chicken

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