Spicy Maple Chicken with Coconut Rice
A delightful dish combining tender chicken thighs glazed in a spicy-sweet maple syrup with creamy coconut jasmine rice, perfect for any occasion.
Ingrédients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless
- 1/4 cup maple syrup Ensure it's pure maple syrup
- 1 tablespoon sriracha sauce Adjust according to spice preference
- 1 cup jasmine rice Rinsed before cooking
- 1 can coconut milk Shake before opening
- 1 cup water For cooking the rice
- to taste teaspoon salt Season to preference
- as needed pieces green onions Chopped, for garnish
Instructions
Preparation
- Gather all your ingredients.
- Rinse the jasmine rice under cold water to remove excess starch.
Cooking
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the maple syrup and sriracha sauce until well mixed.
- Coat each chicken thigh generously in the maple-sriracha mixture.
- Place the coated chicken thighs in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- In a pot, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
- Remove from heat and let sit covered for an additional 5 minutes before fluffing with a fork.
- Serve coconut rice topped with glazed chicken thighs and drizzle extra sauce from the baking dish.
- Garnish with chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator, best consumed within 3-4 days.