Sweet Chili Chicken Rice Bowls with Coconut Lime Sauce

Instructions

1. 1

   Use four chicken thighs of roughly 200 g each, opening them out so they lie flat. Mix the sweet chili sauce, soy sauce, 5 ml olive oil, 0.25 tsp salt and all the black pepper in a bowl. Coat the chicken, cover and refrigerate for 20 minutes.

2. 2

   Start the rice as soon as the chicken begins marinating. Rinse the rice in a sieve and drain well. Put it in a 2-litre saucepan with 500 ml water. Bring to a boil over high heat, cover tightly and reduce to the lowest heat. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

3. 3

   While the rice cooks and the chicken marinates, dice the tomato and thinly slice the green onion. Whisk the coconut milk until smooth, then whisk in the lime juice and remaining 0.25 tsp salt.

4. 4

   During the final 2 minutes of marinating, heat the remaining 10 ml olive oil in a 30 cm nonstick frying pan over medium heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and reserve the marinade. Arrange the chicken flat in one layer and cook for 5–6 minutes on each side, lowering the heat slightly if the sugary coating starts to scorch.

5. 5

   Add the reserved raw marinade and remaining 60 ml water to the pan. Bring the liquid to a vigorous boil and boil for at least 1 minute, stirring the sauce and turning the chicken. Reduce to medium-low, cover loosely and simmer for 5–8 minutes, until the thickest part of every thigh reaches 74°C/165°F on a food thermometer. Uncover for the final 2 minutes so the glaze thickens enough to coat the chicken.

6. 6

   Transfer the cooked chicken to a board and rest for 3 minutes before slicing. Keep the glaze warm over low heat.

7. 7

   Fluff the rice and divide it among four bowls. Add the sliced chicken and spoon over all the glaze. Finish with the tomato, green onion and coconut-lime sauce.