Name: Chicken and Coconut Rice with Nut-Free Satay Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1/2 cup chopped shallots; 1/4 cup packed fresh cilantro leaves; 2 tablespoons chopped garlic; 1 tablespoon chopped fresh ginger; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon butter; 1 1/2 pounds chicken thighs (about 6 thighs); 1/2 teaspoon cracked pepper; 1 cup uncooked jasmine rice; 1 cup coconut milk; 1 cup broth or water, divided; 1/2 lime, juice only; chopped cilantro, for serving; 1 cup water; 1 pound green beans, trimmed; 1/8 teaspoon sesame oil; 2 tablespoons lightly sweetened Sunbutter; 1 tablespoon coconut aminos; 2 tablespoons hot water (set aside from the blanched green beans); 1 teaspoon coconut vinegar; 1/4 teaspoon sesame oil

Scale

Ingredients

Chicken and Coconut Rice

1/2 cup chopped shallots
1/4 cup packed fresh cilantro leaves
2 tablespoons chopped garlic
1 tablespoon chopped fresh ginger
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds chicken thighs (about 6 thighs)
1/2 teaspoon cracked pepper
1 cup uncooked jasmine rice
1 cup coconut milk
1 cup broth or water, divided
1/2 lime, juice only
chopped cilantro, for serving

Green Beans

1 cup water
1 pound green beans, trimmed
1/8 teaspoon sesame oil

Satay Sauce

2 tablespoons lightly sweetened Sunbutter
1 tablespoon coconut aminos
2 tablespoons hot water (set aside from the blanched green beans)
1 teaspoon coconut vinegar
1/4 teaspoon sesame oil

Instructions

In a food processor, pulse the shallot, cilantro, garlic, ginger and salt until finely chopped. Set aside two tablespoons of this mixture for the green beans.
Heat the olive oil and butter in a large pot over medium heat. Add the remainder of the shallot mixture and saute, stirring frequently, for 3 minutes until fragrant.
Add the chicken thighs to the pot and stir to combine with the shallot mixture. Brown the thighs on each side for 3 minutes. Season with cracked pepper.
Stir in the uncooked rice and add the coconut milk and 1/2 cup water or broth. Bring to a low boil. Reduce heat to medium-low and cover with a fitted lid.
Set a timer for 25 minutes. Halfway through the timer (around the 12-minute mark), stir the chicken and rice, scraping up any browned bits. Add the remaining 1/2 cup water or broth. Cover and continue to cook for the remainder of the time until the liquid has absorbed and the rice is cooked. Stir in the lime juice.
Meanwhile, cook the green beans. Bring 1 cup of salted water to a low boil in a shallow sauce pan fitted with a lid. Add the green beans, cover and cook for 3 minutes until crisp-tender. Don’t toss the hot water – you’ll need it for the sauce!
Transfer green beans to a bowl and toss with the sesame oil and the 2 tablespoons of shallot mixture you set aside. Keep warm.
Make the satay sauce by whisking together all ingredients in a small bowl.
Once the chicken and rice is done, serve with the green beans , chopped cilantro and a generous drizzle of the satay sauce.