Fresh chopped cilantro or chopped green onion for garnishoptional
COCONUT RICE INGREDIENTS
1cupdried jasmine rice
1 ½cupsof lite coconut milk< 1 can
¼tspsalt
½tspcoconut extract
Instructions
INSTRUCTIONS
Combine the onion flakes, allspice, pepper, thyme, salt, ginger, nutmeg, cayenne, cinnamon, lime juice, and 2 tsp of olive oil into small bowl to form a paste.
Trim excess visible fat from chicken thighs and pound chicken into 1/2” thickness if it any areas are thicker than that. Coat chicken with the spice paste and rub into all crevices. Set aside on plate.
In a small/medium saucepan, add dried rice, coconut milk, salt, and coconut extract. Bring to boil and reduce to medium heat, and stir occasionally.
While the rice is cooking, bring a large 12” skillet to medium/high heat. Add the remaining 2 tsp of olive oil and add chicken in a single layer into pan without crowding. Let cook on first side for 4-5 minutes, then flip and cook for another 4-5 minutes.
When serving, garnish with a sprinkle of fresh cilantro or green onion.