4 chicken thighs 2 cloves garlic, minced ½ can of coconut milk The zest and juice of ½ lime 1 tbsp fish sauce ½ tbsp sweet chili sauce ½ tbsp Skinny Latina Sriracha Fuego ½ tsp Turmeric
For the dressing:
½ can of coconut milk 2 tbsp Skinny Latina Sriracha Fuego 3 tsp fish sauce The juice of a lime
For the pickled onions:
1 red onion, finely sliced The juice of a lime A pinch of salt Dash of honey Chopped fresh mint Sliced red chillies
To serve:
Cooked rice Sliced cucumbers Roughly torn mint leaves Sliced red chilies Roughly chopped unsalted roasted peanuts Skinny Latina Sriracha Fuego
DIRECTIONS:
Chicken:
Marinate the chicken in coconut milk, lime juice and zest, garlic, fish sauce, sweet chili sauce, sriracha and turmeric for 30 minutes or overnight in the fridge.
Pre-heat the oven to 350 F Degrees. Heat a non-stick oven proof frying pan over medium high heat. Shake off the excess marinade and add half the chicken and cook for 2 minutes on each side until golden. Repeat with the remaining chicken. Adjust the heat if you need to. Return all the chicken to the pan, any juices that you may have collected and pour over the remaining marinade. Pop into the oven for 8 to 10 minutes. Until the chicken is cooked through (165 F Degrees on the inside)
Pickled onions:
In a bowl mix the thinly sliced red onion with lime juice, salt, honey, chopped fresh mint leaves, and red chillies. Mix well and taste seasoning and adjust accordingly. Let sit in the refrigerator or kitchen counter for a few minutes while you prepare everything else.
Dressing:
Whisk all the ingredients together for the dressing. If storing, keep refrigerated and it may last 2-3 days.
To serve: in a bowl, layer up the rice, top with dressing, chicken, sauce, sliced cucumber, pickled onions, fresh mint, chilis if desired, chopped peanuts and more Sriracha! Buen apetito!
