Recipe - Coconut Sticky Rice with Curried Chicken Thighs

Rice and Grains

Coconut Sticky Rice with Curried Chicken Thighs

3 lbs. chicken thighs, bone-in, skin on
4 teaspoons curry powder
1 teaspoon Safinter Smoked Spanish Paprika Safinter Hot Spanish Pimentón de la Vera DOP (Smoked Paprika)
2 teaspoons sea salt ESPRIT DU SEL GREY SEA SALT 6/8.8 OZ
1-2 tablespoons Melchiorri Frutto Dell' Olivo EVOO Melchiorri Frutto Dell'Olivo Extra Virgin Olive Oil
4 cloves of garlic, minced
1 small onion, minced
2 cups Campanini Carnaroli Rice Campanini Carnaroli Rice
2 tablespoons grated ginger
1 13.5 oz can coconut milk, unsweetened
Cilantro and/or basil

Time: 45 minutes

Yield: 4

Pat the chicken dry with paper towels. Blend the curry powder and paprika with the salt and rub it into the chicken. Drop the chicken into a zip lock bag and refrigerate overnight or for a few hours. Bring it to room temperature before proceeding.
Preheat the oven to 350° F
In a Dutch oven, brown the chicken in the oil over medium heat. Remove it from the pan. Drain off all but 1 tablespoon of oil. Sauté the garlic and the onion until the onion is translucent. Add the rice and stir until it is coated in oil. Add the ginger. Stir in 2 cups of water and the coconut milk. Bring the contents to a boil, stirring up and dissolving the fond.
Arrange the chicken, skin side up, in the pot, cover, and pop it in the oven for 20-30 minutes.
Plate and garnish with herbs.