Chicken

Save this post and make this ONE PAN COCONUT-LIME CHICKEN AND RICE from my friend Alex from ’s new cookbook DINNER TONIGHT! It is one of those books everyone should have in their kitchen! I love celebrating the accomplishments of my friends that I’ve met through IG, Alex is one of them—she is the most genuine and kind and her recipes are out of this world good! This is one of my new favorites that we will be enjoying over and over!⁣ ⁣ Comment ‘COOKBOOK’ and I will send you the link for Alex’s new book!⁣ ⁣ Chicken:⁣ 1 los chicken thighs, skin on⁣ 1 tso kosher salt⁣ 1/2 tsp black pepper⁣ 1 lime, zested⁣ 2 tb 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 tb fish sauce⁣ 1/4 cup cilantro, chopped⁣ ⁣ 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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