Coconut Chicken with Tomato Salsa Rice

Ingredients

Estimated total cost: €13.17 · €3.29/serving

• 3 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided (season chicken generously with salt for enhanced flavor)Est. price €0.03–€0.08
• 1 tsp. coarsely ground black pepperEst. price €0.04–€0.12
• 2 Tbsp. fish sauce (adjust to taste for a perfect umami balance)Est. price €0.35–€0.70
• 1 Tbsp. light brown sugarEst. price €0.10–€0.25
• 2 lb. skin-on, bone-in chicken thighsEst. price €6.00–€12.00
• 4 garlic cloves, thinly sliced (lightly crush garlic cloves to release aroma)Est. price €0.15–€0.30
• 1 lb. tomatoes, preferably heirloom (use ripe tomatoes for maximum flavor)Est. price €1.50–€3.50
• 1 cups fragrant basmati riceEst. price €0.80–€1.80
• cup velvety coconut cream (stir well before using)Est. price €0.90–€1.80
• 2 red or green Thai chiles or 1 serrano chile, thinly sliced (remove seeds for milder heat)Est. price €0.10–€0.25

Steps

1. 1

   Begin by preheating the oven to 400°F. Take 1¼ cups of basmati or another type of long-grain rice and put it in a medium-sized bowl. Add enough water to cover the rice, then gently agitate it with your fingers. Drain the water and repeat this rinsing process until the water runs clear, about 3-5 times. Once done, cover the rice with cold water and allow it to soak for 30 minutes.

2. 2

   Start by seasoning 2¼ pounds of skin-on, bone-in chicken thighs with 2 teaspoons of Diamond Crystal salt and 1 teaspoon of coarsely ground black pepper. Place a large ovenproof skillet on medium heat and arrange the chicken thighs, skin side down. Allow them to cook undisturbed until the skin turns golden brown and some fat has rendered out, which should take about 10-12 minutes. Flip the chicken over and continue cooking until the other side is lightly golden for approximately 5-7 minutes. Once done, transfer the cooked chicken to a plate while leaving the rendered fat in the skillet.

3. 3

   Turn up the heat to medium-high and sauté 2 large shallots, thinly sliced, along with 4 garlic cloves, thinly sliced, in the same pan. Stir frequently until the shallots and garlic are softened and begin to caramelize slightly, which should take around 5 minutes. Introduce 1¼ tsp. ground turmeric into the pan and continue to cook while stirring for about 30 seconds.

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• Cultural note

  Coconut chicken with tomato salsa rice is a fusion dish that combines Asian and Latin flavors. The use of coconut cream and fragrant basmati rice reflects Southeast Asian influence, while the tomato salsa adds a touch of Latin American flair. This dish showcases the diversity and creativity in modern culinary fusion.

• Seasonal note

  This dish can be enjoyed year-round as the ingredients like chicken thighs, garlic, tomatoes, and fresh herbs are typically available in grocery stores throughout the year.

• Health note

  Coconut chicken with tomato salsa rice is a balanced meal with a good amount of protein, healthy fats from coconut cream, and fiber from the vegetables. It is rich in vitamins A, C, and zinc, but also high in saturated fat and sodium, so moderation is key for individuals watching their fat and salt intake.