Caribbean Chicken in Coconut, Ginger and Lime Sauce with Sautéed Okra and Cilantro Rice

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt, black pepper, sweet paprika, 1 g (1/2 tsp) dried thyme, half of the minced garlic, and half of the grated ginger. Mix well and let rest for 10 minutes at room temperature.

2. 2

   2. Place the jasmine rice in a medium saucepan with 480 ml (2 cups) water, 2 g (1/2 tsp) salt, and the butter. Bring to a boil over medium-high heat, then reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

3. 3

   3. While the rice cooks, heat 15 ml (1 tbsp) coconut oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes per side until golden. The internal temperature must reach 74°C / 165°F. Transfer the chicken to a plate.

4. 4

   4. In the same skillet, add the onion, the remaining garlic, and the remaining ginger. Cook for 2 to 3 minutes until the onion softens. Stir in the scotch bonnet or habanero if using, the remaining dried thyme, and the brown sugar.

5. 5

   5. Pour in the coconut milk, chicken broth, lime zest, and 30 ml (2 tbsp) of the lime juice. Stir well, bring to a gentle simmer, and cook for 3 minutes.

6. 6

   6. Return the chicken to the skillet along with any collected juices. Reduce to medium heat, partially cover, and cook for 10 to 12 minutes, until the sauce thickens slightly and the chicken is fully cooked to 74°C / 165°F.

7. 7

   7. In another skillet, heat the remaining 15 ml (1 tbsp) oil over medium-high heat. Add the okra and cook for 4 minutes without stirring too much to reduce its natural slime. Add the scallions, 1 g (1/4 tsp) salt, and the remaining 15 ml (1 tbsp) lime juice. Sauté for 2 more minutes.

8. 8

   8. Toss the cooked rice with half of the chopped cilantro. Taste and adjust salt if needed.

9. 9

   9. Serve a bed of cilantro rice, top with the chicken and plenty of coconut sauce, add the sautéed okra on the side, and finish with the remaining fresh cilantro.

10. 10

    10. If you prefer an oven finish, you can transfer the oven-safe skillet with the chicken and sauce for 8 minutes at 190°C / 375°F after step 6, still checking that the center of the chicken reaches 74°C / 165°F.