Coconut Curry Chicken and Spinach Rice

• chicken thighspatted dry24 oz
• cooked brown rice4 cup
• coconut milk20 fl oz
• diced tomatoes2 can
• baby spinach6 oz
• red onionthinly sliced1/2 lb
• garlicminced1
• frozen corn1 cup
• curry powder6 tsp
• paprika1 tsp
• light olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the red onion and mince the garlic.
2. 2Do not rinse the chicken. Pat it dry and season both sides with kosher salt, black pepper, and paprika. Wash the cutting board, knife, and hands with soap and water before touching anything else.
3. 3Heat the light olive oil in a deep skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate.
4. 4Reduce the heat to medium. Add the red onion and garlic with a small pinch of kosher salt. Cook for 3-4 minutes, until softened and fragrant.
5. 5Stir in the curry powder and cook for 30-60 seconds, until fragrant. Add the coconut milk, diced tomatoes, and frozen corn. Scrape up any browned bits and simmer for 5-7 minutes, until the sauce is slightly reduced and coats a spoon.
6. 6Return the chicken and any accumulated juices to the skillet. Simmer for 3-4 minutes, until the chicken is hot throughout and the sauce thickens slightly.
7. 7Fold in the baby spinach and cook for 1-2 minutes, until wilted. Taste and adjust with kosher salt and black pepper.
8. 8Warm the cooked brown rice in the microwave or in a covered saucepan until steaming hot, 1-2 minutes. Serve the curry over the rice.