Yassa Chicken with Coconut Rice

Ingredients

• about 910 g Chicken Thighs
• 2 large Yellow Onions
• 0.75 cup Lemon Juice
• 2 tbsp Dijon Mustard
• 4 cloves Garlic
• 1 tbsp Ginger
• 0.25 cup Vegetable Oil
• 0.5 cup Chicken Broth
• 2 cups White Rice
• 1 can Coconut Milk
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the chicken thighs, sliced onions, lemon juice, Dijon mustard, minced garlic, grated ginger, salt, and pepper. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
2. 2Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and onions, and cook until the chicken is browned on all sides.
3. 3Pour in the chicken broth, reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
4. 4While the chicken is simmering, prepare the coconut rice. Rinse the rice thoroughly and place it in a saucepan.
5. 5Add the coconut milk and enough water to cover the rice by about 2.54 cm. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. 6Fluff the rice with a fork. Serve the yassa chicken over the coconut rice.

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