Super easy and delicious weeknight meal!!
Ingredients
- 6-8 chicken thighs
- 2 cups rice (or even noodles would work!)
- 1 tbsp paprika
- 1 tbsp ginger powder
- 1/2 tbsp garlic salt
- Pinch of cayenne for extra spice (optional)
- 1 can coconut milk
- 1/2 red onion, diced
- 3 garlic cloves, diced
- 1 tbsp tomato paste
- 1 tbsp gochujang paste
- Large bunch of spinach (or any other vegetable you think would work)
- 2 lime leaves
- Lime wedges and cilantro as toppings
- Salt and pepper
Directions
- Cover the chicken thighs with your powdered spices, salt, and pepper and set aside.
- Wash your rice then combine it in a pot with 4 cups of water and some salt. Bring to a boil over high heat, turn to low, cover and cook for 25 minutes.
- Heat a pan with oil on medium high and fry your chicken until a crispy skin forms. Remove from the pan and set aside – it’s ok if the chicken isn’t fully cooked as we’ll be adding it back to the pan later.
- Add the onion to the pan and cook for a few minutes. Add in the tomato paste and gochujang paste and cook for 2 minutes until a jammy texture forms. Add in your garlic.
- Pour in the entire can of coconut milk and lift all the good bits off the bottom of the pan. Season with salt and pepper.
- Add in the lime leaves and place the chicken back in. Bring to a simmer and let cook for another 10 minutes or until your chicken is cooked through.
- Add your spinach in a let wilt for about a minute.
- Serve over rice with some cilantro and a lime wedge!