Coconut Jasmine Rice

• 2 cups Iberia Jasmine Rice
• 1½ cups Iberia Coconut Milk
• 1 cup Iberia Coconut Water
• ¼ cup Iberia Organic Extra Virgin Olive Oil
• 1 ea Iberia Bay Leaf
• 2 cloves Garlic
• Pinch of salt (to taste)

Chicken Marinade

• 1 tbsp Iberia Lemon Juice
• 1 tbsp Iberia Liquid Seasoning
• 1 tbsp Iberia Olive Oil
• 1 tbsp Iberia Cumin
• 1 tbsp Iberia Smoked Paprika
• ¼ cup Iberia Mojo Criollo
• 6 Bone-in chicken thighs
• ½ cup Walkerswood Mix & Blenda Green Seasoning
• ¼ cup Soy Sauce
• Salt (optional, to taste)

For the Chicken:

In a bowl, mix together:

Bone-in chicken thighs
Walkerswood Mix & Blenda Green Seasoning
Iberia Mojo Criollo
Iberia Lemon Juice
Iberia Liquid Seasoning
Iberia Olive Oil
Soy sauce
Iberia Cumin
Iberia 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 Rice
Iberia Coconut Milk
Iberia Coconut Water
Clove garlic
Iberia Bay Leaves
Iberia Organic Extra Virgin Olive Oil
Pinch of salt

Bring to a boil, then cover and simmer ~15 minutes.

Let rest 5 minutes, then fluff with a fork.