Wednesday, March 21, 2018

Coconut Lime Chicken thighs with Jasmine Rice

This is one of my favorite hearty meals. Packed with tons of flavor from coconut and a hint of lime. You can make double the batch and have a few meals left over. You know I'm always using recipes that have plenty of left overs to feed my family.  

4-5 servings

1.5-2lbs of chicken thighs
1 whole red onion
1/2 cup chicken broth
3/4 cup coconut milk
3 tbsp lime juice
1 tbsp cornstarch
1 tbsp water
1 tbsp coconut oil
salt & pepper to taste

1 cup of Jasmine Rice
2 cups of water


Start by making your rice -- In a small pot add jasmine rice and water. Boil. Once boiling bring heat down and cover with lid for 15 minutes or until most of the water has evaporated. You will serve this under your chicken. 

Season your chicken thighs with salt and pepper. Add one tbsp of coconut oil to medium heat pan and cook all of your thighs for 3 minutes on each side. Do not be concerned with cooking them all the way through, you will use these again at the end. Set chicken aside on a plate. Add red onions to same pan. Cook for 2-3 minutes. Add chicken broth. Turn up the heat. Let boil for 3-4 minutes. Turn the heat down, add coconut milk and lime juice. Let boil again for 3-4 minutes. While it's boiling mix corn starch with equal parts of water and mix well. Once that's mixed in, add chicken thighs back into the sauce. Cover for 10-12 minutes. Serve over Jasmine Rice. ( Tip: Whole foods carries the best chicken thighs. )

As always, enjoy!

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