Chicken Yassa with Coconut Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 large Yellow onions
• 1/2 cup Lemon juice
• 2 tbsp Dijon mustard
• 2 tbsp Vegetable oil
• 1 cup Chicken broth
• 1.5 cups White rice
• 1 can Coconut milk
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 Bay leaf

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs, 1/2 cup lemon juice, 2 tbsp Dijon mustard, 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. 2Thinly slice the 2 large yellow onions.
3. 3Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat (400°F/200°C). Carefully place the marinated chicken thighs in the hot oil and brown them on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the sliced onions to the same pot. Cook, stirring occasionally, until the onions are softened and lightly browned, about 8-10 minutes. Add 1 cup chicken broth to the pot, scraping the bottom with a spoon to loosen any browned bits.
5. 5Return the browned chicken thighs to the pot with the onions and broth. Add the 1 bay leaf. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6While the chicken is cooking, prepare the coconut rice. In a separate medium saucepan, combine 1.5 cups white rice and 1 can coconut milk. Add water until the liquid level reaches the mark indicated on your rice package instructions for 1.5 cups of rice. Bring the mixture to a boil over medium-high heat (400°F/200°C). Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until the rice is cooked and all the liquid has been absorbed. Remove from heat and let it stand, covered, for 5 minutes.
7. 7Remove the bay leaf from the chicken yassa. Serve the chicken yassa spooned over the prepared coconut rice.

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