Description
A flavorful and easy-to-make one-pan coconut lime chicken and rice recipe that combines tender chicken thighs with fragrant jasmine rice, coconut milk, and zesty lime flavors.
Ingredients
Units
Scale
For the Chicken:
- 1 pound Chicken Thighs, skin on
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 Lime, zested
- 2 Tablespoons Avocado Oil
For the Rice:
- 1/2 cup Shallot, chopped
- 3 Cloves Garlic, mashed
- 1 Inch Ginger, grated (equivalent to 2 teaspoons of ground ginger)
- 1–2 Thai Chilies or Serrano Peppers, thinly sliced
- 1 cup Jasmine Rice, rinsed
- 4 Green Onions, sliced
- 1 Lime, juiced
- 1/2 cup Chicken Broth
- 1 cup Full-Fat Coconut Milk
- 1 Tablespoon Fish Sauce
- 1/4 cup Cilantro, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Prepare Chicken: Pat the chicken dry and season with salt, pepper, and lime zest. Heat oil in a pan and sear the chicken until golden and crispy. Set aside.
- Sauté Aromatics: In the same skillet, sauté shallot, garlic, ginger, and chilies until tender. Add rice and green onions, toasting until fragrant.
- Add Liquid: Pour in lime juice, chicken broth, coconut milk, and fish sauce. Bring to a simmer.
- Bake: Nestle the chicken into the rice, cover the skillet, and bake for 25 minutes. Uncover and bake for an additional 10 minutes until chicken is cooked through.
- Serve: Fluff the rice with a fork before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 115mg
