👨‍🍳 Instructions

1. 1

   In a bowl, combine coconut milk, chopped onion, minced garlic, grated ginger, soy sauce, lime juice, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes, or preferably overnight in the refrigerator.

   💡 Tip: Marinating longer will allow the flavors to penetrate the chicken more deeply.
2. 2

   Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and shredded coconut.

   💡 Tip: Rinsing the rice removes excess starch, leading to fluffier grains.
3. 3

   Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes before fluffing with a fork.

4. 4

   While the rice is cooking, heat a tablespoon of oil in a large skillet or pot over medium-high heat. Remove chicken from the marinade (reserve the marinade) and sear on all sides until lightly browned.

   💡 Tip: Don't overcrowd the pan; cook chicken in batches if necessary.
5. 5

   Pour the reserved marinade over the chicken in the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.

6. 6

   Serve the Marshallese chicken over the coconut rice.