Dinner · Caribbean · 20 min
Caribbean-Style Braised Chicken Thighs with Coconut-Infused Brown Rice and Wilted Spinach
- Calories
- 752
- Protein
- 35g
- Carbs
- 94g
- Fat
- 28g
Ingredients
- 120.2 g bone-in skin-on chicken thighs
- 125 g sweet potato
- 50 g yellow onion
- 10 g garlic
- 0.3111 tsp extra virgin olive oil
- 1 tbsp cajun seasoning
- 0.5 tsp salt
- 66.1 g long grain brown rice
- 12 ml canned light coconut milk
- 180 ml water
- 200 g spinach
Method
- 01In a small saucepan, combine rinsed brown rice, 180 ml water, 60 ml coconut milk, and a small pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 40 minutes until rice is tender and liquid is absorbed.
- 02Pat chicken thighs dry and season evenly with Cajun seasoning and remaining salt.
- 03Heat extra virgin olive oil in a heavy Dutch oven over medium-high heat. Add chicken skin-side down and sear until skin is deep golden brown, about 6 minutes. Flip and sear for 2 minutes on the other side.
- 04Remove chicken from the pot and set aside on a plate. Add diced yellow onion and minced garlic to the rendered fat in the pot, cooking for 3 minutes until softened and fragrant.
- 05Add cubed sweet potato and 60 ml water to deglaze the bottom of the pot. Return chicken thighs to the pot skin-side up.
- 06Cover, lower heat, and gently braise for 20 to 25 minutes until chicken is completely tender and reaches an internal temperature of at least 165°F (74°C) measured at the thickest part.
- 07Add fresh spinach on top of the chicken and sweet potatoes during the last 3 minutes of cooking, covering until leaves are completely wilted.
- 08Fluff coconut brown rice with a fork and plate alongside wilted spinach, braised sweet potato, and chicken. Spoon warm pan braising juices generously over the top.
Cook it with the whole plan around it
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