HAWAIIAN CHICKEN & COCONUT CILANTRO RICE...

I am one of the people who have down the dark, black hole called Pintrest and do not wish to be saved! Lol. I pin everyday (well almost everyday) and find all sorts of recipes, from the weirdest to the simplest to the I've Just Gotta Try That!

I found this recipe on Pintrest and didn't think it would work but boy was i wrong! I loved it, it was simple. I maybe did 5 minutes of work while the oven and cooktop did the rest.

2 Cups of Regular Parboiled Rice 

*If you choose to use Basmati or Jasmine rice for this recipe, just reduce your cooking liquid so as not to end up with mush.

6 Chicken Thighs 

3/4 Cup Soy Sauce

250ml Coconut Milk

3 Tablespoons Brown Sugar

1 Spring/Green Onion (Chopped)

1/2 White Onion (Chopped)

3 Cloves of Garlic (Minced)

1 Teaspoon Sesame Oil

1/2 Cup Chopped Fresh Cilantro

Salt & Pepper

Pour half your coconut milk, soy sauce, brown sugar, sesame oil, garlic, onions, green (spring) onion, slat and pepper in a resealable bag and mix properly. Add chicken and swish around until it is completely coated. Refrigerate for 4 - 6 hours.

Pre-heat your oven to 400F or gas mark high and place your chicken on a middle rack  and allow to cook for 8 - 10 minutes on each side depending on the size of your chicken thighs. To check for doneness, gently poke the thickest part of the drumstick with the tip of a sharp knife, the juice should run clear with no sign of blood. I you see any blood, allow it cook for another 5 minutes.

While your chicken is in the oven, wash and drain your rice. Stir fry it gently with 1 teaspoon of vegetable oil until it is completely coated then pour in your remaining coconut milk. You may add some water to it to get the rice to your desired softness.

 Season with salt and fluff up gently with a fork. Stir in chopped cilantro and take off the heat immediately.

Introduce rice to chicken, relax and enjoy.