Coconut Chicken

Here is something that doesn't happen often: I tried a new recipe and EVERYONE liked it. I saw it in a magazine, thought it looked good, and tweaked it significantly in order to work with what I had on hand.

This will serve 6-8 people. 

Sautee a finely chopped onion in olive oil; add a few cloves of minced garlic. Add about 2- 2 1/2 pounds of boneless chicken thighs, 2 teaspoons turmeric, 1 teaspoon cayenne, and 2 1/2 teaspoons salt. Mix well and cook on medium heat for a couple of minutes. Add about 2 1/2 cups short grain brown rice, a can of unsweetened coconut milk, a cup of water and a dash of salt. Stir to incorporate and bring to a boil. Reduce heat to low and cook until rice is done, about 30 minutes. Meanwhile, slice thinly a few handfuls of spinach and a half of a red pepper. When the rice is cooked, add the veggies and cover. Set the table and pour the wine. Serve with a squeeze of fresh lime. Delish!

Shopping List:

1 onion

3-4 cloves garlic

2- 21/2 pounds boneless skinless chicken thighs

2 t tumeric

1 t cayenne

salt

1 13.5 oz can unsweetened coconut milk

spinach

red bell pepper

1-2 limes