Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 cups Jasmine rice, rinsed
  • 1 can (400ml) light coconut milk
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tsp ground turmeric
  • 1 tbsp fresh lime juice
  • 2 cups fresh baby spinach
  • Fresh cilantro for garnish
  • Sliced scallions for garnish

Instructions:

  1. Heat coconut oil in a deep skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook without stirring for 3 minutes until mahogany-colored edges appear, then flip and cook for another 2 minutes. Remove chicken and set aside.
  2. In the same pot, sauté diced onion, minced ginger, and minced garlic until translucent and fragrant, approximately 2 minutes.
  3. Stir in the rinsed Jasmine rice and ground turmeric. Toast for 2-3 minutes, stirring constantly, until the rice smells nutty and is evenly golden.
  4. Stir in the fish sauce, light coconut milk, and chicken broth, scraping the bottom of the pot to release brown bits. Return the seared chicken and any accumulated juices to the pot.
  5. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes.
  6. Remove from heat and stir in fresh lime juice and baby spinach until the spinach is wilted. Garnish with fresh cilantro and sliced scallions before serving.