White Miso Chicken With Pineapple Coconut Rice

• Miso Chicken
• 2.5 pounds Boneless skinless chicken thighs
• 6 tablespoons Veg. Oil
• 4 tablespoons Low sodium soy sauce
• 2 tablespoons Minced garlic
• 1 tablespoon Sambal Oelek (crushed red pepper flakes will work also)
• 2 tablespoons Honey
• 2 tablespoons Pineapple juice (from one 8oz can)
• 2 tablespoons Fresh chopped cilantro
• 2 tablespoons White miso
• Pineapple Coconut Rice
• 2 cups Jasmine rice cooked
• 8 ounces Can crushed pineapple in juice
• 2 tablespoons Coconut milk
• 2 tablespoons Unsweetened coconut flakes
• 1 tablespoon Fresh chopped cilantro

1. In a large Ziploc bag combine chicken thighs and the next 7 ingredients. Seal the bag and toss to coat chicken. Place in the refrigerator and let marinate for at least 1 hour but it is ok for up to 8 hours.
2. Heat oven to 425 degrees. Pour the chicken and all the marinade into a 12" cast iron skillet. Bring to up to a slow bubble and place the skillet in the hot oven for 20-25 minutes.
3. Remove skillet from the oven and stir in the white miso. Serve with pineapple coconut rice and steamed broccoli.
4. Combine all ingredients in small sauce pan over low heat.
5. Stir to prevent sticking. Heat only until the rice is warm and the coconut milk is absorbed. No more then 5 minutes. Fluff with fork and serve.

chicken, chicken thighs, oil, soy sauce, garlic, sambal oelek, honey, pineapple juice, cilantro, white miso, pineapple, jasmine rice, pineapple, coconut milk, coconut flakes, cilantro

Taken from food52.com/recipes/26637-white-miso-chicken-with-pineapple-coconut-rice (may not work)