Salmon Cakes with Kale, Citrus and Avocado Salad

April 2, 2019

Thai Chicken Wrap

April 2, 2019

Thai Chicken with Veggies and Rice

Name: Thai Chicken with Veggies and Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: For the Chicken:; 2 tbsp Colavita Extra Virgin Olive Oil; 8 bone-in, skin-on chicken thighs; ¼ cup peanuts, chopped; 2 tbsp fresh cilantro leaves, chopped; For the Sauce:; ½ cup sweet chili sauce; 2 tbsp reduced sodium soy sauce; 2 cloves garlic, minced; 1 tbsp honey or maple syrup; 1 tbsp freshly grated ginger; Juice of 1 lime; 1 tsp sriracha, or more to taste; For the Salad:; 1 large cucumber, skin removed if desired and julienned; 2 carrots, grated, or sliced into matchsticks; 1 cup whole roasted unsalted peanuts, coarsely chopped; 1 large red bell pepper, julienned; 2 scallions, sliced or cut into strips lengthwise; Fresh cilantro; For the Salad Dressing:; 2 tbsp freshly squeezed lemon juice; 1 tbsp soy sauce; 1 tsp Colavita Aged White Wine Vinegar; 2-3 cloves fresh garlic, pressed or minced; 1 Colavita Hot Chili Pepper in EVOO, minced or 1/4-1/2 tsp dried crushed chili; 1-2 tsp honey or maple syrup; Pinch of freshly ground black pepper; For the Rice:; 2 cups Colavita Arborio Rice

Spice up your meal prep with this Thai Chicken with veggies and rice recipe! Make enough chicken, rice and dressing so you'll have plenty of leftovers for your rice porridge breakfast and chicken wrap lunch.

CategoryChicken, Dinner, Main Dishes, SummerTags#agedwhitewinevinegar, #arboriorice, #carrots, #chicken, #chilisauce, #coconutmilk, #cucumbers, #garlic, #ginger, #honey, #hotchilipeppers, #lemonjuice, #limes, #maplesyrup, #oliveoil, #peanuts, #redbellpeppers, #scallions, #soysauce, #sriracha

Yields8 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Ingredients

For the Chicken:

2 tbsp Colavita Extra Virgin Olive Oil

8 bone-in, skin-on chicken thighs

¼ cup peanuts, chopped

2 tbsp fresh cilantro leaves, chopped

For the Sauce:

½ cup sweet chili sauce

2 tbsp reduced sodium soy sauce

2 cloves garlic, minced

1 tbsp honey or maple syrup

1 tbsp freshly grated ginger

Juice of 1 lime

1 tsp sriracha, or more to taste

For the Salad:

1 large cucumber, skin removed if desired and julienned

2 carrots, grated, or sliced into matchsticks

1 cup whole roasted unsalted peanuts, coarsely chopped

1 large red bell pepper, julienned

2 scallions, sliced or cut into strips lengthwise

Fresh cilantro

For the Salad Dressing:

2 tbsp freshly squeezed lemon juice

1 tbsp soy sauce

1 tsp Colavita Aged White Wine Vinegar

2-3 cloves fresh garlic, pressed or minced

1 Colavita Hot Chili Pepper in EVOO, minced or 1/4-1/2 tsp dried crushed chili

1-2 tsp honey or maple syrup

Pinch of freshly ground black pepper

For the Rice:

2 cups Colavita Arborio Rice

2 cups coconut milk

2 cups water

Colavita Olive Oil

Sea salt

Directions

First, Make the Dressing:

Combine all the ingredients in a jar and shake. Dressing will keep in the fridge for a week.

Prepare the Chicken:

Preheat oven to 400 degrees F.

To make the sauce, whisk together chili sauce, soy sauce, garlic, honey, ginger, lime juice and Sriracha in a small bowl and set aside.

Heat the Colavita olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and cook (without moving!) until golden brown, about 5-6 minutes.

Stir in chili sauce mixture, just lifting the thighs to make sure the sauce gets underneath the skin.

Place the skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. During the last 5 minutes, you can flip the thighs over.

Serve immediately, garnished with peanuts and cilantro and scallions.

While the Chicken is Cooking, Make the Rice:

Pour 2 cups coconut milk and 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.

Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.

Add the Arborio rice to the boiling coconut milk and stir. Cover the pot and reduce the heat down to low.

Simmer for 15 minutes. Remove from the heat. Fluff the rice with a fork, recover and set aside.

Make the Salad:

Place all the vegetables in a large bowl and drizzle with dressing.

To serve, place 1/2 cup of cooked rice on a plate. Serve alongside the chicken and vegetable salad. Garnish as desired.

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Ingredients

For the Chicken:

2 tbsp Colavita Extra Virgin Olive Oil

8 bone-in, skin-on chicken thighs

¼ cup peanuts, chopped

2 tbsp fresh cilantro leaves, chopped

For the Sauce:

½ cup sweet chili sauce

2 tbsp reduced sodium soy sauce

2 cloves garlic, minced

1 tbsp honey or maple syrup

1 tbsp freshly grated ginger

Juice of 1 lime

1 tsp sriracha, or more to taste

For the Salad:

1 large cucumber, skin removed if desired and julienned

2 carrots, grated, or sliced into matchsticks

1 cup whole roasted unsalted peanuts, coarsely chopped

1 large red bell pepper, julienned

2 scallions, sliced or cut into strips lengthwise

Fresh cilantro

For the Salad Dressing:

2 tbsp freshly squeezed lemon juice

1 tbsp soy sauce

1 tsp Colavita Aged White Wine Vinegar

2-3 cloves fresh garlic, pressed or minced

1 Colavita Hot Chili Pepper in EVOO, minced or 1/4-1/2 tsp dried crushed chili

1-2 tsp honey or maple syrup

Pinch of freshly ground black pepper

For the Rice:

2 cups Colavita Arborio Rice

2 cups coconut milk

2 cups water

Colavita Olive Oil

Sea salt

Directions

First, Make the Dressing:

Combine all the ingredients in a jar and shake. Dressing will keep in the fridge for a week.

Prepare the Chicken:

Preheat oven to 400 degrees F.

To make the sauce, whisk together chili sauce, soy sauce, garlic, honey, ginger, lime juice and Sriracha in a small bowl and set aside.

Heat the Colavita olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and cook (without moving!) until golden brown, about 5-6 minutes.

Stir in chili sauce mixture, just lifting the thighs to make sure the sauce gets underneath the skin.

Serve immediately, garnished with peanuts and cilantro and scallions.

While the Chicken is Cooking, Make the Rice:

Pour 2 cups coconut milk and 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.

Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.

Add the Arborio rice to the boiling coconut milk and stir. Cover the pot and reduce the heat down to low.

Simmer for 15 minutes. Remove from the heat. Fluff the rice with a fork, recover and set aside.

Make the Salad:

Place all the vegetables in a large bowl and drizzle with dressing.

To serve, place 1/2 cup of cooked rice on a plate. Serve alongside the chicken and vegetable salad. Garnish as desired.

Thai Chicken with Veggies and Rice

Ingredients Directions

Thai Chicken with Veggies and Rice

Salmon Cakes with Kale, Citrus and Avocado Salad

Thai Chicken Wrap

Thai Chicken with Veggies and Rice

Ingredients

Directions

Shop this recipe

Ingredients

Directions

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