Coconut Brown Rice with Chicken, Ginger and Scallions

Ingredients: 

2 T. peeled and minced fresh ginger
1/4 c. peanut oil (organic, expeller-pressed)
2 1/2 c. long-grain organic brown jasmine rice
One 14-ounce can unsweetened coconut milk (not reduced fat)
3 c. chicken stock
real sea salt or Redmond Real Salt
4 scallions (white and green parts), trimmed and thinly sliced
1 jalapeno pepper, seeded and finely diced
4 each chicken legs and thighs
Coconut oil
3/4 c. chicken stock
2 T. organic soy sauce (real brewed)
1 T. rice vinegar
2 t. Rapadura whole cane sugar, pure organic maple syrup or palm sugar
2 T. chopped fresh cilantro

2 t. (or more as needed) arrowroot powder

2 T. chopped fresh cilantro for garnishing

2 T. chopped scallions for garnishing
1 lime or lemon, cut into slices, for serving

Directions: 
Heat 1 T. of the ginger with 2 T. of the oil in a large saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, about 2 minutes. 

2. Add the rice and cook, stirring, until the grains become opaque and start to brown in places, about 2 minutes. 

3. Add the coconut milk, chicken stock, and 1 t. salt. 

4. Bring to a boil, then reduce the heat to the lowest setting. 

5. Cover and cook for 1 hour, checking after 45 minutes to make sure rice is not sticking to pan. Add a little water if needed, replace lid and continue cooking as above. 

6. Remove from the heat and let stand for 5 minutes.

7. Meanwhile, in a large skillet, over medium-high heat, saute the remaining 1 T. of ginger and 2 T. oil just until it starts to sizzle, about 1 minute. 

8. Add the scallions and jalapeno pepper and cook until softened and browned in places, about 2 minutes. Remove ginger, scallions and pepper from pan. 

9. Add the chicken and brown, about 6 minutes per side. 

10. Add stock, bring to a boil then reduce heat to a simmer. Cover pan and let the chicken simmer for about 20 minutes or until completely cooked through. 

11. Add scallions mixture, soy sauce, vinegar, Rapadura sugar (maple syrup or palm sugar) and cilantro and cook, tossing, until the chicken is coated and liquids are completely heated through. 

12. Stir the arrowroot together with 2 T. water, add to the sauce, bring to a boil so the mixture thickens, then remove from the heat.

13. Fluff the rice with a fork before placing a mound on each plate and topping with the chicken. OR remove chicken from skillet, leaving liquid and transfer rice into skillet. Top with chicken pieces. 

14. Sprinkle with cilantro and scallions and top with lime or lemon slices for extra zing. 

Serves 6.