Coconut Braised Chicken Thighs + Rice

Place the chicken in a non-reactive pot with a lid (enamel or stainless steel). Add the can of coconut milk, sugar, soy sauce and onion powder. Add about 1 teaspoon of kosher salt. In a small bowl, zest the entire lime and set that aside. Squeeze ½ of the lime into the chicken. Stir to combine and bring to a simmer over medium heat. Stir. Adjust heat to maintain a gentle simmer and return to stir occasionally. It will take about 35 minutes.

Meanwhile, combine the rice, water, and another ½ teaspoon or so of salt in a pot with a tight-fitting lid. Bring to a boil and stir. Turn down to low and cover. Steam for about 17 - 18 minutes, then turn off the heat. Stir to fluff, then replace the lid and set aside until you’re ready to serve. Stir in a Tablespoon of butter if desired.

Trim the ends and any brown or holey outer leaves off. Slice the brussels into thin rounds, parallel to how you held it to slice the bottom off.

8 minutes before serving dinner (so let the chicken finish cooking first), heat the olive oil in a large, flat bottomed pan over medium-high heat and add the brussels. Add a ½ teaspoon of salt and sauté, stirring every so often, and cook until they’re golden brown, bright green and tender.

As the chicken is cooking, use a spoon to lift off any foamy impurities on the top. This is normal. After the chicken has become very tender, remove the pieces and stir the sauce well. Taste and add more lime (for brightness), or soy sauce (for salt) to taste.

Place a scoop of rice on each plate. Top with chicken and coconut sauce. Brussels on the side and garnish with a pinch of lime zest. Squeeze the other ½ of the lime over top to taste.