Coconut Chicken Rice

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

Sea salt & black pepper

6-8 skinless chicken thighs (bone-in or boneless)

3 Tablespoons coconut oil

1/2 cup chopped onion

2 garlic cloves, crushed or grated

2 Tablespoons minced or grated fresh ginger (about 2-inch knob)

1 1/4 cup white rice

1-13oz can coconut milk

1/3 cup chicken broth

2 Tablespoons soy sauce, tamari, or coconut aminos

4 cups shredded kale

1/2 cup chopped peanuts (optional)

1/2 lime

Directions

Sprinkle the chicken thighs generously on both sides with sea salt and black pepper.

Heat the coconut oil over high heat in a large skillet fitted with a lid. When it is REALLY hot, but not smoking, add the chicken thighs to the skillet. Let them cook, undisturbed, for 4-5 minutes. A nice golden crust should be formed. Transfer the chicken to a plate for now. If you are using bone-in thighs, sear them on both sides.

Add the onion, garlic, and ginger to the skillet. Cook for 1-2 minutes until the onion softens. Add the rice to the skillet and cook for another 1-2 minutes until the rice has toasted slightly.

Pour the coconut milk, chicken broth, and tamari/soy sauce into the skillet. Bring to a simmer, then add the thighs back in. Put the lid on the skillet, reduce the heat to medium-low, and cook for 15 minutes, or until almost all of the liquid has cooked off.

Add the shredded kale on top of the rice and chicken, then replace the cover and cook for another 2-3 minutes until the kale wilts.

Sprinkle the peanuts on top and squeeze the juice from the 1/2 lime on top, too.

Serve. Add some sriracha, sambal oelek, or other Asian-style chili sauce if you want to add some heat.