Description
This One-Pan Coconut Lime Chicken and Rice recipe is a delightful combination of tender chicken thighs cooked to perfection with aromatic jasmine rice infused with coconut milk, lime, and a hint of spice. The result is a flavorful and satisfying meal that is easy to prepare in just one pan.
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 the Oven: Start by preheating your oven to 350 F.
- Prepare the Chicken: Pat the chicken dry, rub with salt, pepper, and lime zest.
- Cook the Chicken: Heat oil in a pan, cook chicken skin-side down until golden.
- Sauté Aromatics: In the same skillet, sauté shallot, garlic, ginger, and chilies.
- Add Rice: Stir in rice and green onions until fragrant.
- Simmer: Add lime juice, broth, coconut milk, and fish sauce, then nestle the chicken in the pan.
- Bake: Cover and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
- Fluff and Serve: Fluff the rice with a fork before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 480
- Sugar: 2g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
