Chicken with Coconut Rice

1: Add the marinade ingredients (chicken, orange, lime juice, lemon juice, parsley, cilantro, onion, garlic, black pepper, salt, olive oil, honey, Dijon mustard, smoked paprika) into a blender and blend until smooth.

2: Reserve 1/4 cup of the marinade and add the remainder to the chicken thighs. Marinate for at least 4 hours.

3: For the green sauce, mix the reserved marinade with sour cream to the desired thickness.

4: For the pineapple salsa, grill and cube the pineapple, then combine it with cilantro, lime juice, red bell pepper, red onion, jalapeño, salt, and pepper in a bowl.

5: For the coconut rice, rinse the jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, water, salt, and bay leaf. Add olive oil to prevent sticking. Stir until most water is absorbed.

6: Cover and simmer the rice on low for about 15-20 minutes.