MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 35 minutes + marinating
This is one of my favorite one-pot wonders: Marinating chicken in rich coconut milk and Asian-inflected condiments and spices, then simmering it on the stovetop in the same marinade, yields tender meat and plenty of nuanced flavor.

Ingredients
MARINADE:
1/4 cup (60 ml) coconut aminos
1 tablespoon (15 ml) fish sauce
1/2 cup (120 ml) coconut vinegar or apple cider vinegar
1 cup (240 ml) coconut milk
3 bay leaves
1 teaspoon black peppercorns
4 cloves garlic, minced
CHICKEN:
4 to 6 large (800 g/1.76 lb) bone-in chicken thighs, trimmed of excess fat and skin (or use 600 g/1.3 lb boneless chicken)
Salt
1 tablespoon (15 g/0.5 oz) coconut oil or other healthy cooking fat
6 cups (720 g/1.6 lb) uncooked cauli-rice, 11/2 cups (180 g/6.3 oz) per serving (shown here)
2 medium (30 g/1.1 oz) spring onions, sliced

Instructions

To make the marinade, mix the the coconut aminos, fish sauce, coconut vinegar, coconut milk, bay leaves, peppercorns, and garlic in a large bowl. Add the chicken thighs, cover, and let them marinate for 30 minutes or up to 2 hours. Remove the chicken from the marinade. Place it on a chopping board, allowing the excess marinade to drip back into the bowl. Strain the marinating liquid, discard the aromatics, and set aside. Pat dry the chicken thighs with a kitchen towel and remove any aromatics from the skin (these would burn if you leave them on). Season the skin with salt.
Heat a large skillet or casserole dish greased with the coconut oil. Once hot, add the chicken thighs in a single layer, skin-side down. Cook over medium-high heat for 5 minutes. Turn on the other side and cook for another 3 minutes. Using tongs, flip the thighs on the other side (skin-side down) and pour in the reserved marinating liquid. Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for 5 to 8 minutes. Flip on the other side (skin-side up) and cook for another 15 minutes, or until the meat registers 175°F (80°C).
Transfer the chicken thighs to a plate and keep warm. Place the cauli-rice in the skillet and cook in the juices for 5 to 7 minutes, stirring frequently. Add back the chicken thighs and top with the spring onions. To store, let it cool, and refrigerate for up to 3 days.
NUTRITION FACTS PER SERVING:
Total carbs: 12.8 g / Fiber: 3.9 g / Net carbs: 8.9 g / Protein: 26.1 g / Fat: 59.4 g / Energy: 685 kcal
Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)