Ingredients:
1-2 packs Skin-On, Chicken Pieces (Drumsticks, breast, and thighs will all work)
5 Cloves Garlic, peeled and minced
1 2-Inch Piece Ginger, peeled and minced
1 Tablespoon Red Curry Paste
1 14-Ounce Can Coconut Milk
1 Cup Jasmine Rice
3/4 Pound Baby Bok Choy, leaves and stems roughly chopped
5-6 Sprigs Cilantro
1-2 Sprigs Thai Basil

Sear the chicken:
Pat the chicken pieces dry and season with salt and pepper on all sides. In a large pot or high-sided pan, heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned chicken pieces, skin-side down, in a single layer. Cook, without disturbing, until the skin is browned. Flip the chicken and cook until well browned, about 2 to 4 minutes. Transfer the browned chicken to plate, leaving any browned bits (or fond) in the pot.

Combine the ingredients and braise the chicken:
Heat the pot of fond on medium until hot. (If necessary, add 1-2 more teaspoons of olive oil.) Add the chopped garlic and ginger and season with salt and pepper. Cook, stirring occasionally, until lightly toasted and fragrant, about 30 seconds to 1 minute. Add the curry paste; cook, stirring frequently, until fragrant, about 30 seconds to 1 minute. Add the seared chicken and coconut milk (shaking the can before opening) to the pot. Cover the pot and braise until the chicken is mostly cooked through, about 30 to 35 minutes.

Cook the rice:
While the chicken braises, in a small pot, combine the rice, 2 cups of water* and a generous pinch of salt. Heat on high until boiling. Once boiling, cover, reduce the heat to low and cook until the water is absorbed, about 14 to 16* minutes. Turn off the heat and let stand covered for 5 minutes. Fluff the finished rice with a fork.
*Directions may vary depending on brand of rice.

Add the bok choy to the chicken:
Add the chopped bok choy to the pot of chicken, stir to thoroughly combine. Cover and cook until the bok choy is wilted and the chicken is cooked through (a thermometer should read 165°F when inserted into the thickest part of the chicken), about 3 to 5 minutes. Remove from heat and season with salt and pepper to taste.

Serve your dish:
Divide the cooked rice between 4 dishes. Top each with the finished braised chicken. Garnish each dish with the cilantro and basil leaves.