I loooove chicken thighs: they’re flavorful, tender, and very inexpensive. If you’re not a fan, I encourage you to try this recipe and see if it changes your mind! (You can use chicken breasts for this, but trust me- the dark meat is better!)
The rice is slightly sweet which balances out the spice of the chicken. I like a very acidic cucumber salad, but if you want to tone it down a bit, you could add a sprinkle of sugar. Try it before you do- you can always add ingredients later.
You will need:
¾ pound boneless, skinless chicken thighs
1 cucumber
1 bell pepper
1 jalapeno pepper
1 Tbls apple cider vinegar
1 Tbls sambal oelek
½ cup rice (use whatever you like- Jasmine, white rice, yellow rice- it’s all delicious!)
1 ½ cups coconut milk (go for the whole stuff, not the lite)
2 Tbls mayo
1 tsp each of: onion powder, ground thyme, ground allspice, cayenne pepper, garlic powder (Pro Tip: if there is a Caribbean spice blend that you like, use that instead. I like the jerk spice at my local market, and that would work just fine here)
Combine rice and coconut milk in a pot over medium-high heat; bring to a boil. Once boiling, turn to low, cover, and let cook until all liquid is absorbed.
Slice bell pepper, jalapeno, and cucumber into rounds then drizzle with apple cider vinegar, salt, and pepper and let marinate in a bowl while rice cooks. *If you don’t like spice, skip the jalapeno.
Combine mayo and sambal oelek in a small bowl; set aside. *Sambal is spicy, so go slow with this!
Sprinkle spice blend over both sides of chicken. In a skillet with olive oil, cook the chicken thighs until cooked through.
Serve the dish: layer rice with chicken, marinated veg, and mayo dressing.
*Recipe adapted from Blue Apron (but trust me, these tweaks make it way better)
**This dish tastes great the next day- be sure to serve it up for lunch!
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