Latin / Iberian · serves 4 · about 80 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cups Iberia Jasmine Rice
- to taste 1½ cups Iberia Coconut Milk
- 1 cup Iberia Coconut Water
- to taste ¼ cup Iberia Organic Extra Virgin Olive Oil
- 1 ea Bay Leaf
- 2 cloves Garlic
- to taste Pinch of salt (to taste)
- 1 tbsp Iberia Olive Oil
- 6 Bone-in chicken thighs
- to taste ½ cup Walkerswood Mix & Blenda Green Seasoning
- to taste ¼ cup Soy Sauce
- to taste Salt (optional, to taste)
Method
- For the Chicken:
- In a bowl, mix together:
- Bone-in chicken thighsWalkerswood Mix & Blenda Green SeasoningIberia Mojo CriolloIberia Lemon JuiceIberia Liquid SeasoningIberia Olive OilSoy sauceIberia CuminIberia Smoke Paprika
- Marinate at least 2–4 hours
- Grill skin-side down over medium-high heat, ~6–7 mins per side until charred & cooked through.
- For the Coconut Jasmine Rice:
- In a saucepan, add:
- Iberia Jasmine RiceIberia Coconut MilkIberia Coconut WaterClove garlicIberia Bay LeavesIberia Organic Extra Virgin Olive OilPinch of salt
- Bring to a boil, then cover and simmer ~15 minutes.
- Let rest 5 minutes, then fluff with a fork.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.