Vadouvan-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo
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Vadouvan-Spiced Chicken Thighs

with Coconut Rice & Sambal Mayo

30 MIN
2 Servings
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From the Test Kitchen

In this dish, you'll season juicy chicken thighs with a coating of warming, aromatic curry powder before searing in the pan. The chicken is served with a duo of crunchy marinated cucumber and bell pepper plus a bed of cooling coconut rice.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Vadouvan-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • ½ cup Long Grain White Rice
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Persian Cucumber
  • 1 Tbsp Sugar
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Mayonnaise
  • 2 tsps Vadouvan Curry Powder
  • 1 Bell Pepper
Make the coconut rice
1 Make the coconut rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (you will have extra). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Marinate the vegetables & make the sambal mayo
2 Marinate the vegetables & make the sambal mayo

Meanwhile, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced cucumber and sliced pepper. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the chicken
3 Cook the chicken

While the vegetables marinate, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

* The USDA recommends a minimum safe cooking temperature of 165ºF for chicken.

Slice the chicken & serve your dish
4 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the coconut rice topped with the sliced chicken, marinated vegetables (including any liquid), and sambal mayo. Enjoy!

Tips from Home Chefs

Make the coconut rice
1 Make the coconut rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (you will have extra). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Marinate the vegetables & make the sambal mayo

Meanwhile, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced cucumber and sliced pepper. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Marinate the vegetables & make the sambal mayo
Cook the chicken
3 Cook the chicken

While the vegetables marinate, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

* The USDA recommends a minimum safe cooking temperature of 165ºF for chicken.

4 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the coconut rice topped with the sliced chicken, marinated vegetables (including any liquid), and sambal mayo. Enjoy!

Slice the chicken & serve your dish
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