ONE PAN COCONUT-LIME CHICKEN AND RICE

ONE PAN COCONUT-LIME CHICKEN AND RICE Chicken:⁣ 1 lb chicken thighs, skin on⁣ 1 tsp kosher salt⁣ 1/2 tsp black pepper⁣ 1 lime, zested⁣ 2 tbsp avocado oil⁣ ⁣ Rice:⁣ 1/2 cup shallot, sliced⁣ 3 cloves garlic, mashed⁣ 1 inch ginger, grated (or 2 tsp ginger)⁣ 1-2 thai chilis 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 tbsp fish sauce⁣ 1/4 cup cilantro, chopped⁣ ⁣

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Pat dry chicken and rub with salt, pepper and lime zest. Heat oil in a large skillet over medium heat. Add chicken skin side down and leave undisturbed for 6-7 minutes until golden and crispy. Transfer to a plate and set aside. In the same skillet, reduce heat to medium-low. Add shallot, garlic, ginger, and chili and saute until tender, about 1 minute. Add rice and green onions. Cook, stirring and toasting rice until fragrant, 2-3 minutes. Add the lime juice, broth, coconut milk, fish sauce and bring to a simmer. Add chicken back in, skin side up, nestling them in. Cover the skillet, transfer to the oven and bake 25 minutes. Uncover and cook 10 minutes more until the chicken is cooked through and skin is crisp. Fluff rice, garnish and enjoy!⁣

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