Chicken with Coconut Rice
Serves 430 mins prep20 mins cook
A delicious recipe featuring chicken thighs marinated in a flavorful blend of citrus juices, herbs, and spices, accompanied by coconut rice and refreshing pineapple salsa. The chicken is marinated for at least 4 hours, served with a green sauce made from the marinade, and paired with sweet and tangy pineapple salsa. Coconut rice made with jasmine rice and coconut milk enhances the dish's tropical flavor.
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What you need
Instructions
1: Add the marinade ingredients (chicken, orange, lime juice, lemon juice, parsley, cilantro, onion, garlic, black pepper, salt, olive oil, honey, Dijon mustard, smoked paprika) into a blender and blend until smooth. 2: Reserve 1/4 cup of the marinade and add the remainder to the chicken thighs. Marinate for at least 4 hours. 3: For the green sauce, mix the reserved marinade with sour cream to the desired thickness. 4: For the pineapple salsa, grill and cube the pineapple, then combine it with cilantro, lime juice, red bell pepper, red onion, jalapeño, salt, and pepper in a bowl. 5: For the coconut rice, rinse the jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, water, salt, and bay leaf. Add olive oil to prevent sticking. Stir until most water is absorbed. 6: Cover and simmer the rice on low for about 15-20 minutes.View original recipe