- 6 boneless skinless chicken thighs
- 1 1/2 cup this little goat went to southeast asia, divided
- 1 cup short grain rice
- kosher salt
- 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!