A fresh and vibrant take on a classic, this bowl features our savory pasture raised ground chicken sautéed with garlic, scallions, and kale, served over fragrant coconut lime rice. Not a huge kale lover? Me neither. You won't even notice it, promise. 

This tasty rice bowl is topped with quick pickled cucumbers and red onion, plus a handful of fresh herbs for a bright, punchy finish. This dish is inspired by Larb, a flavorful meat salad from Laos and Thailand. Traditionally, the Laotian version includes fish sauce, while the Thai version leans into bold spices. This one’s not super traditional, but it’s packed with flavor and perfect for weeknight dinners – simple, fresh, and totally addictive. Let's get cooking!

INGREDIENTS

For the Quick Pickles – 

• 2 Persian cucumbers, thinly sliced (a mandoline works great here)
• ½ red onion, thinly sliced 
• 2 Tbsp rice vinegar
• Pinch of kosher salt

For the Coconut Lime Rice – 

• 2 cups water
• 1 cup coconut milk
• 1 tsp sugar 
• 1 tsp kosher salt
• 2 cups jasmine rice, rinsed in a fine mesh strainer until water runs clear
• Zest and juice of 1 lime

For the Chicken –

• 1 Tbsp avocado oil
• 5 oz. kale, stems removed and chopped
• 1 lb. 1915 Farm Pasture Raised Ground Chicken 
• 2 garlic cloves, finely minced or grated
• 6 scallions, thinly sliced (white and light green parts only)
• 2–3 Tbsp soy sauce (or tamari)
• 1–2 Tbsp sambal oelek chile garlic sauce (depending on how spicy you like it)
• 1 Tbsp brown sugar (coconut sugar would work too)

To Finish –

• Fresh mint leaves, torn or roughly chopped
• Fresh basil, torn or roughly chopped (do this right before serving – it will wilt if left to sit)
• Fresh cilantro, roughly chopped

INSTRUCTIONS

Make the Quick Pickles – Toss the cucumbers and red onion with the rice vinegar in a small bowl or container with lid. Let that hang out on the counter and marinate while you make everything else – it’ll get better the longer it sits. 

Sauté the Kale – Heat the oil in a large skillet over medium-high heat. Cook the kale for about 5 minutes, until wilted. Sprinkle with a little salt and transfer it to a bowl.

For the Coconut Lime Rice – In a medium pot, combine the water, coconut milk, sugar, and salt. Bring it to a boil. Stir in the rice, bring it back to a gentle simmer, then cover and cook on low for about 15 minutes, or until the liquid is absorbed.

Turn off the heat and let it steam for another 10 minutes. Fluff it up and mix in the lime zest and juice. Keep warm until ready to serve.

Cook the Ground Chicken – In that same skillet, add the ground chicken and cook it through, breaking it up with a wooden spoon until it’s browned and no pink remains, about 8–10 minutes. 

Stir in the garlic and scallions and let that cook for about a minute until it smells amazing. Add soy sauce, sambal oelek, and brown sugar. Mix everything together, then fold the kale back in. Keep warm with a lid if needed.

To Serve – Scoop the coconut rice into bowls, top with the chicken mixture, then add a spoonful of the quick pickled cucumber and onion. Finish it off with lots of fresh mint, basil, and cilantro. Serve with lime wedges on the side & enjoy! 

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken – consider one of our subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!

Recipe by What's Gaby Cooking