Description
Experience a harmonious blend of flavors with this one-pan dinner featuring crispy, golden skin-on chicken thighs nestled into aromatic, creamy coconut jasmine rice. Infused with fresh lime zest, ginger, and garlic, this meal offers a restaurant-quality tropical experience that is remarkably easy to prepare. It is the perfect weeknight solution for those seeking a balance of savory depth and zesty brightness without the hassle of multiple pots and pans.
Ingredients
1 pound bone-in, skin-on chicken thighs
1 teaspoon kosher salt
0.5 teaspoon ground black pepper
Zest of 1 lime
2 tablespoons avocado oil
0.5 cup shallot, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1–2 Thai chilies or serrano peppers, thinly sliced
1 cup jasmine rice, rinsed
4 green onions, sliced
Juice of 1 lime
0.5 cup chicken broth
1 cup full-fat coconut milk
1 tablespoon fish sauce
0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Season chicken thighs with salt, pepper, and lime zest.
Heat avocado oil in a large oven-safe skillet over medium-high heat and sear chicken, skin-side down, until the skin is crispy and golden brown (about 6-8 minutes).
Remove chicken from the skillet and set aside.
In the same skillet, add shallots, garlic, ginger, and chilies, sautéing until fragrant.
Stir in the jasmine rice and cook for 1 minute until toasted.
Whisk together chicken broth, coconut milk, and fish sauce; pour into the skillet.
Return the chicken to the pan, skin-side up, and transfer the skillet to the oven.
Bake for 30-35 minutes until the rice is tender and the chicken is cooked through.
Finish with a squeeze of fresh lime juice, green onions, and fresh cilantro before serving.
Notes
Ensure you use full-fat coconut milk for the required creamy texture. Bone-in skin-on chicken is critical for both the crispy skin texture and the flavor enhancement of the cooking liquid. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Chicken Dinner
- Method: Skillet-to-Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken thigh with approx. 1 cup rice
- Calories: 480
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg