2 cups white rice, & saffron seasoning (or family sized pre-made yellow rice)
1 tsp onion salt
1 tsp minced garlic
1 firm ripe mango (finely diced)
2 tbsp minced green pepper
2 tbsp minced red pepper
2 tbsp minced red onion
1 tbsp minced red chili
1 tbsp chopped cilantro
juice of 2 limes
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried basil
To get this going we're going to get our chicken seasoned with the pepper flakes, paprika, onion salt, black pepper, salt, dried basil and minced garlic. Make sure to rub it in really good, and set aside.
Next we'll prep our mango salsa, so we can set aside until we're ready. Finely dice one whole firm mango, along with the 2 tbsp of green pepper, red pepper, red onion, the 1 tbsp of red chili and chopped cilantro. Next we'll add in the juice of the limes, along with the black pepper, salt and dried basil. Mix well, cover with plastic wrap and store in the fridge until needed.
Next we'll get our rice on. Now, you can either make your yellow rice from scratch using plain white rice and adding the bottled all purpose saffron seasoning, or just use the pre-made packets of yellow rice from the store. We'll still add in the minced garlic and onion salt to either batch. Bring 4 cups of water to a boil, add your minced garlic, onion salt and your choice of rice mixtures. Mix it together, cover and let simmer for 20-25 minutes until cooked.
While your rice is simmering, grab a large non-stick saucepan and heat 1 tbsp of coconut oil in the pan on a high heat. Add your thighs in and give them a quick sear, no more than 1-2 minutes on each side. Once seared, turn your heat down to medium and add in your can of coconut milk (make sure to add some water in the can to swish out the rest of the milk and add to your pan.) Bring your saucepan back up to a simmer while mixing in the milk well. Let simmer for another 15 minutes until chicken is cooked through. From here, you can remove your chicken, and use two forks to gently shred each thigh. Once you have shredded them all, add the shredded chicken back to your pan and let simmer for another 10 minutes. At this point, give it a taste and salt as needed.
Your rice should now be cooked, and it's time to plate! Arrange your rice, along side your shredded chicken and top with your mango salsa. Good to go!