A hearty one-pan meal is the perfect solution for those days where you don't have a ton of time to make dinner. And this One-Pan Coconut Lime Chicken and Rice is the ultimate one-pan meal! It's made with tender, crispy chicken thighs cooked upon a bed of fragrant, creamy coconut rice and it only gets better with time- which means, it's perfect for preparing ahead of time!
Ingredients
For the Chicken:
- 1 Pound Chicken Thighs skin on
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Lime zested
- 2 Tablespoons Avocado Oil
For the Rice:
- ½ Cup Shallot chopped
- 3 Cloves Garlic mashed
- 1 Inch Ginger grated - this is also 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
- ½ Cup Chicken Broth
- 1 Cup Full-Fat Coconut Milk
- 1 Tablespoon Fish Sauce
- ¼ Cup Cilantro chopped
Instructions
- To make this chicken, start by preheating your oven to 350 F.
- Next, prepare the chicken. Pat it dry with a paper towel, then rub it with the sea salt, black pepper, and zest.
- Set the chicken aside, then heat a pan, on the stove, over medium heat, and add in the oil.
- Once the oil is hot, place the chicken in the pan, skin-side down, and leave it undisturbed for 6-7 minutes, until golden and crispy.
- Once the chicken is done cooking, transfer it to a plate and set it aside.
- Reduce the heat to medium-low, and then, in the same skillet, add in the chopped shallot, garlic, ginger, and chilies, and sauté them until they're tender - about one minute.
- Then, add in the rice and green onions, stirring and toasting the rice until it's fragrant. This should take approximately 2-3 minutes.
- Add in the lime juice, chicken broth, coconut milk, and fish sauce, and bring the rice to a gentle simmer.
- Then, add the chicken back into the pan, skin-side up, and nestle them into the rice.
- Cover the skillet, transfer it to the oven, and bake it for 25 minutes.
- Then, remove the cover and allow it to cook for an additional 10 minutes, until the chicken is cooked through and the skin is crispy.
- Once it's done, use a fork to fluff the rice, then serve and enjoy!
Calories: 635kcal | Carbohydrates: 50g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1148mg | Potassium: 624mg | Fiber: 3g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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