Coconut Milk Simmered Chicken Thighs

8 boneless, skinless chicken thighs

cup gluten-free soy sauce (such as Kikkoman)

1 can (13.5 ounces) light coconut milk

cup apple cider vinegar

8 garlic cloves, peeled and thinly sliced

2 large bay leaves

2 teaspoons fresh-ground black pepper

3 cups cooked brown rice

1 large shallot, peeled and minced

Add soy sauce and chicken to large bowl, and stir and toss until coated. Set aside for 30 minutes, stirring once after 15 minutes.

In a medium bowl whisk together coconut milk, vinegar, garlic, bay leaves and pepper; set aside.

Remove four thighs from the bowl, allowing excess soy sauce to drip back into the bowl and place in a 12-inch nonstick skillet. Place skillet over medium-high heat and when hot, cook thighs 1 to 2 minutes on each side until lightly browned. Remove browned thighs to a plate; repeat with remaining thighs.

Return the cooked thighs to skillet along with any juice from the plate. Add coconut milk mixture to the skillet and bring to a boil. Reduce heat to medium-low and gently simmer, uncovered, stirring occasionally, 8-10 minutes, until the thighs are just cooked through (160 degrees).

While the thighs simmer, place ¾-cup warm cooked rice on each of four serving plates. When thighs are done, place two thighs on the rice on each plate.

Return the skillet to the burner, raise the heat to high and bring coconut milk mixture to a boil. Cook 2 minutes, stirring, until slightly thickened. Remove and discard bay leaves. Spoon 2 to 3 tablespoons coconut milk sauce over each thigh; garnish with minced shallots and serve immediately.

Serves four.

Nutrition values per serving: 398 calories (24.9 percent from fat), 11 g fat (4.2 g saturated fat), 41.3 g carbohydrates, 1.8 g fiber, 32.8 g protein, 114 mg cholesterol, 727 mg sodium.

SaltSense: If you don’t require gluten-free soy sauce, substituting regular reduced-sodium sauce reduces sodium per serving to 448 mg.