- 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
- 1.5 cups coconut milk (1 can)
- 1/2 cup water
- 5 green onions, sliced
- black pepper
- fresh lemon wedges/juice for serving
- 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.
*You could probably use bone-in thighs and just cook them whole, but I haven’t tried it.
This is included in 5-ingredients or fewer because most people will have oil, garlic, rice, salt, & pepper in their pantry. (I only bought the chicken & green onions for this recipe!)