I’ve found a new favorite dish that’s going to be a regular on our menu!
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One Pan Coconut Lime Chicken and Rice
- Category: Dinner
Ingredients
Scale
For the chicken:
- 1 pound chicken thighs (with the skin on)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Zest of 1 lime
- 2 tablespoons avocado oil
For the rice:
- 1/2 cup shallot (sliced)
- 3 cloves garlic (minced)
- 1– inch piece of ginger (grated (or 2 teaspoons ginger))
- 1–2 Thai chilis or serrano peppers (thinly sliced)
- 1 cup jasmine rice (rinsed)
- 4 green onions (chopped)
- Juice of 1 lime
- 1/2 cup chicken broth
- 1 cup full-fat coconut milk
- 1 tablespoon fish sauce
- 1/4 cup cilantro (chopped)
Instructions
- Start by preheating your oven to 350 degrees F. Pat the chicken dry and rub it with salt, pepper, and lime zest.
- Heat the avocado oil in a large skillet over medium heat. Add the chicken, skin side down, and let it cook undisturbed for 6-7 minutes until it’s golden and crispy. Then, transfer the chicken to a plate and set it aside.
- In the same skillet, reduce the heat to medium-low. Add the shallot, garlic, ginger, and chili, and sauté until they’re tender, about 1 minute. Stir in the rice and green onions, cooking and toasting the rice until it becomes fragrant, which should take about 2-3 minutes.
- Next, add the lime juice, chicken broth, coconut milk, and fish sauce. Bring everything to a simmer. Return the chicken to the skillet, placing it skin side up and nestling it in with the rice.
- Cover the skillet, transfer it to the oven, and bake for 25 minutes. Then, uncover it and cook for an additional 10 minutes until the chicken is fully cooked through and the skin is nice and crispy.
- Once it’s done, fluff the rice, garnish with cilantro, and get ready to enjoy a delicious meal!
