Chicken Yassa with Coconut Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 2 large Yellow Onions
• 1/2 cup Lemon Juice
• 2 tbsp Dijon Mustard
• 4 cloves Garlic
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 cup White Rice
• 1 can Coconut Milk
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs, 1/2 cup lemon juice, 2 tbsp Dijon mustard, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Dice the 2 large yellow onions. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onions and cook, stirring occasionally, until they are softened and lightly browned, about 10 minutes.
3. 3Add the marinated chicken thighs, including any marinade from the bowl, to the pot with the onions. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. 4Pour in the 1 cup chicken broth. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. 5While the chicken is cooking, prepare the coconut rice. Rinse the 1 cup white rice under cold water until the water runs clear. Combine the rinsed rice with the 1 can coconut milk and a pinch of salt in a medium saucepan.
6. 6Bring the coconut milk and rice mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Let the rice stand, covered, for 5 minutes off the heat.
7. 7Serve the chicken yassa spooned over the prepared coconut rice.

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