yield: 4-6 servings
time: 1 hour
active time: 20 minutes
6 boneless skinless chicken thighs
1 1/2 cup this little goat went to southeast asia, divided
1 cup short grain rice
1/2 cup panko breadcrumbs
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
1 bunch curly kale, roughly chopped (about 6 cups)
1/3 cup pine nuts, toasted
1/3 cup golden raisins
1 red bell pepper, thinly sliced into matchsticks
Place chicken in a large bowl or resealable zip-top bag and coat with 1 cup Southeast Asia sauce. Cover and let marinate until ready to cook, at least 30 minutes (but the longer the better).
Preheat the oven to 425 degrees.
Place the coated chicken on a parchment-lined baking sheet, discarding any excess sauce. Roast until the chicken is firm to the touch and reaches an internal temperature of 165 degrees, about 15-20 minutes. Decrease oven temperature to 350 degrees.
Meanwhile, rinse rice in a fine mesh strainer with cool water for 30 seconds. Drain well until mostly dry, about 2 minutes. Place rice, an equal amount of cool water (1 cup) and 1 teaspoon salt into a rice cooker or pot. Start rice cooker or simmer in a pot on low, covered, for 20 minutes. Fluff rice with a fork and set aside.
Remove chicken from the oven and place panko breadcrumbs onto a clean parchment-lined baking sheet. Toast in the oven at 350 degrees until lightly browned, about 5 minutes.
Whisk together remaining 1/2 cup Southeast Asia sauce, lemon juice and olive oil to make your dressing. Combine in a mixing bowl with kale, red peppers, raisins and pine nuts. Toss until well coated and kale begins to wilt. Season to taste with salt.
Place kale salad in bowls or serve family style and garnish with crispy breadcrumbs. Transfer rice to plates, top with chicken and any extra breadcrumbs. Dig in!