One-Pan Coconut Lime Chicken and Rice
Ingredients
The Chicken
-
1
pound
Chicken Thighs
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
-
1
whole
Lime (zested)
-
2
tablespoons
Avocado Oil
The Rice
-
½
cup
Shallot (chopped)
-
3
cloves
Garlic (mashed)
-
1
inch
Ginger (grated)
-
1-2
whole
Thai Chilies or Serrano Peppers (thinly sliced)
-
1
cup
Jasmine Rice (rinsed)
-
4
whole
Green Onions (sliced)
-
1
whole
Lime (juiced)
-
½
cup
Chicken Broth
-
1
cup
Full-Fat Coconut Milk
-
1
tablespoon
Fish Sauce
-
¼
cup
Cilantro (chopped)
Instructions
- Preheat the oven to 350°F.
- Pat the chicken dry and rub it with salt, pepper, and lime zest.
- Heat oil in a pan over medium heat and cook the chicken skin-side down for 6-7 minutes until crispy.
- Transfer the chicken to a plate and set aside.
- In the same skillet, sauté shallot, garlic, ginger, and chilies for about one minute.
- Add rice and green onions, stirring until fragrant for 2-3 minutes.
- Stir in lime juice, chicken broth, coconut milk, and fish sauce, and bring to a simmer.
- Nestle the chicken back into the rice, skin-side up.
- Cover the skillet and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
- Fluff the rice with a fork and serve.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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