Coconut Rice with Spicy Chicken Thighs

Stewed Chicken and Coconut Rice

Ingredients

4 Chicken thighs

  

Sauce:

3/4 cup apple cider vinegar
4 cloves garlic minced
1 Tablespoon fresh ginger minced
1 Tablespoon brown sugar
1 chili pepper chopped
1 bay leaf salt and pepper

Coconut Rice:
1 cup rice
1 14-oz can coconut milk
1/2 cup water
Dash salt
2 Tablespoons toasted coconut
1 scallion chopped

Mix together ingredients for sauce in a dutch oven over medium heat until simmering. Add chicken thighs, skin side down, cover and cook for 15 minutes. Turn chicken and cook another 15 minutes or until done. When chicken is cooked through, remove and place on a foil lined tray and set in oven at 375 degrees for 10 minutes, then broil on high until browned, about 5 minutes. Meanwhile simmer sauce until reduced and slightly thicken.

While chicken is cooking make rice. Bring rice, coconut milk, water and salt to a boil. Reduce to low, cover and simmer until done, about 20-25 minutes. Add more water if needed. Fluff rice when done and add coconut.

Serve  chicken with rice and sauce and sprinkle with scallions.