Curry Chicken Thighs with Coconut Rice Recipe

Season thighs with salt, pepper and curry and cook on the grill with a little olive oil. In a saucepan with a little oil sauté the oriental sofrito and rice, then add the milk and the coconut cream and bring to a boil over medium heat until the liquid evaporates. Then lower the heat, cover and cook for 20 minutes. Top with fresh cilantro. In a container mix the yogurt with the cumin, mint, garlic and lemon and season with salt and pepper. Pour the mixture over the thighs while cooking. Serve the thighs over the rice.