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Roasted Asian Chicken Thighs with Kale Salad and Rice

This Little Goat went to Southeast Asia
This Little Goat went to Southeast Asia


4 servings


1 hour and 20 minutes

active time

20 minutes


6 boneless, skinless chicken thighs 
1 1/2 cup This Little Goat went to Southeast Asia
1 tsp salt
1 cup short grain rice
6 cups curly kale, torn or cut
1/4 cup fresh lemon juice
2 Tbsp extra virgin olive oil
1/3 cup pine nuts
1/3 cup golden raisins
1/2 cup bell pepper, julienned
1/2 cup panko breadcrumbs, toasted at 350 degrees for 5 minutes


Cover chicken thighs in 1 cup of Southeast Asia sauce. Preheat oven to 350 degrees. When ready to cook, place the chicken on parchment paper on a baking sheet leaving all the sauce that sticks to it on the chicken and discarding the rest. Place in oven for about 25-40 minutes until chicken is firm to the touch and an internal temperature of 165 degrees.

While the chicken is roasting, rinse short grain rice in a fine mesh strainer with cool water for 30 seconds. Drain well over a bowl (for ~2 minutes) and put into a rice cooker or pot with an equal amount (1 cup) of cool water and 1 tsp of salt. Start rice cooker or simmer in pot on low covered for 20 minutes.

When chicken is done roasting, put panko breadcrumbs onto a baking sheet and toast for 5 minutes in the oven. Whisk together 1/2 cup Southeast Asia sauce, lemon juice and olive oil to make a dressing. Combine in a mixing bowl with kale, red peppers, raisins and pine nuts. Toss well to coat.

Place kale salad in 4 bowls, or serve family style, and garnish with crispy breadcrumbs. Place rice on plates with chicken on top and enjoy!

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