Lime and Coconut Chicken with Rice

Instructions

1. 1

   Use boneless, skinless chicken thighs and full-fat coconut milk. Finely grate the zest of 1 lime, then juice both limes. Deseed and thinly slice the red pepper, mince the garlic, grate the ginger and roughly chop the cilantro.

2. 2

   Put the rice, 600 ml water and ½ teaspoon salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes before fluffing with a fork.

3. 3

   Meanwhile, season the chicken with the remaining ½ teaspoon salt. Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and brown for 3 minutes on each side, then transfer to a plate.

4. 4

   Reduce the heat to medium. Add the red pepper to the skillet and cook for 3 minutes, stirring occasionally. Add the garlic and ginger and stir for 1 minute.

5. 5

   Stir in the coconut milk, soy sauce and brown sugar, scraping up the browned bits. Return the chicken and any accumulated juices to the skillet. Bring to a gentle simmer, reduce the heat to medium-low and cook with the lid slightly ajar for 15–18 minutes, until the chicken is cooked through, 165°F/74°C.

6. 6

   Remove from the heat and stir in the lime zest and juice. Divide the rice among four bowls, spoon over the chicken, peppers and coconut sauce, and scatter with cilantro.