Coconut Chicken Curry with Spinach and Brown Rice

• chicken thighspatted dry24 oz
• brown rice:null1 1/3 cup
• frozen spinach:null12 oz
• coconut milk:null1 1/3 cup
• chicken broth:null2 cup
• oniondiced8 oz
• garlicminced2 clove
• fresh gingerfinely grated1 oz
• curry powder:null4 tsp
• cooking oil:null4 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Rinse the brown rice under cool water. Combine it with the chicken broth and a pinch of kosher salt in a saucepan, cover, and bring to a boil over high heat. Reduce the heat to low and simmer for 35-40 minutes, until the liquid is absorbed and the rice is tender with a slight chew; let it stand covered for 5 minutes.
2. 2Dice the onion, mince the garlic, and finely grate the ginger.
3. 3Do not rinse the chicken. Pat it dry, season all over with kosher salt and black pepper, and place it on a cutting board. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Warm the cooking oil in a deep skillet over medium heat until shimmering. Add the chicken and cook for 4-5 minutes per side, until golden on the outside and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate.
5. 5Add the onion to the skillet with a pinch of salt and cook for 3-4 minutes, until translucent and softened. Stir in the garlic, ginger, and curry powder and cook for 30-60 seconds, until fragrant.
6. 6Pour in the coconut milk and remaining chicken broth, scraping up browned bits. Add the frozen spinach and simmer for 5-7 minutes, until the spinach is thawed and the sauce coats the back of a spoon.
7. 7Return the chicken to the skillet and simmer gently for 2-3 minutes, until heated through and the thickest part reads 165°F (74°C) on an instant-read thermometer. Taste and adjust with salt and black pepper, then serve over the rice.