Ingredients
Scale
- 4 large chicken thighs
- 1/3 cup coconut aminos
- 1½ cup jasmine rice
- 2 coconut oil
- 1¾ cup coconut water
- 1tsp kosher salt
- 5 small limes, zested and cut into wedges
- 3Tbs coconut cream
- ⅓ cup chopped fresh cilantro (save a little for garnish)
- 2 T chopped fresh mint
- 1 large, ripe mango – peeled and diced
- 1 English cucumber – sliced
- 4 scallions – sliced
Instructions
- Place the chicken thigh and coconut aminos in a small bowl or plastic zipper bag. Marinate for 20 to 30 minutes.
- Place the rice in a fine mesh sieve. Rinse with cool running water 2 or 3 times, until the water runs fairly clear.
- Place the coconut oil in a medium-sized pot and melt over medium-high heat. Swirl melted oil around the bottom of the pot. Add the rinsed rice, coconut water, and salt to the pot.
- Raise the heat to high and bring the rice to a boil. Lower the heat to medium and boil for another 3 minutes, stirring often. Remove the pot completely from the burner and place a tight-fitting lid on top. Allow the pot to sit 10 minutes.
- While the rice is resting, remove the chicken from the marinade and cook. You can either broil it in the oven, about 5 minutes on each side, or cook in a pan on the stovetop in a little oil, also for about 5 minutes on each side. Use a meat thermometer to make sure the interior temperature of the chicken is at least 165 degrees. Chop or slice the cooked chicken and set aside.
- Remove the lid from the rice. Fluff the rice gently with a fork, while also mixing in the coconut cream, lime zest, cilantro, and mint. Over the pot again and let it sit for an additional 5 to 8 minutes.
- Place one quarter of the rice into each of four bowls. Squeeze a wedge or two of lime juice over each bowl of rice. Top each bowl with some of the chicken, mango, cucumber, and green onion. Garnish an extra sprinkle of cilantro. Serve immediately.