Ever have one of those days when you crave something tropical yet comforting, like a warm hug from a beach vacation? This Easy Coconut Lime Chicken and Rice might just be your ticket. Imagine juicy chicken marinated in coconut and lime, dancing with fluffy rice that absorbs every drop of flavor—it’s like a vacation on a plate, no sunscreen required!
Steps
- Preheat the oven to 350°F (175°C). Pat the chicken thighs dry with a paper towel and season them with kosher salt, ground black pepper, and lime zest.
- Heat avocado oil in a skillet over medium heat. Place the chicken thighs in the pan, skin-side down, and cook without moving them for 6-7 minutes until the skin is golden and crispy.
- Transfer the cooked chicken to a plate. Reduce the skillet heat to medium-low and add chopped shallot, garlic, ginger, and sliced chilies, sautéing them for about one minute until tender.
- Stir in jasmine rice and sliced green onions, toasting the rice until it releases a fragrant aroma, approximately 2-3 minutes.
- Add lime juice, chicken broth, coconut milk, and fish sauce to the skillet, bringing the mixture to a gentle simmer.
- Nestle the chicken back into the pan, skin-side up, ensuring it sits within the rice mixture.
- Cover the skillet and transfer it to the preheated oven, baking for 25 minutes. Remove the cover and bake for an additional 10 minutes until the chicken is fully cooked and the skin is crispy.
- Once done, remove the skillet from the oven, fluff the rice with a fork, and serve garnished with chopped cilantro if desired. Enjoy your meal!
Ingredients
- 1 pound chicken thighs, skin on
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 lime, zested and juiced
- 2 tablespoons avocado oil
- ½ cup shallot, chopped
- 3 cloves garlic, mashed
- 1 inch fresh ginger, grated (or 2 teaspoons ground ginger)
- 1-2 Thai chilies or serrano peppers, thinly sliced
- 1 cup jasmine rice, rinsed
- 4 green onions, sliced
- ½ cup chicken broth
- 1 cup full-fat coconut milk
- 1 tablespoon fish sauce
- ¼ cup cilantro, chopped
Nutritional Values
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
FAQ
- Can I substitute chicken thighs with another cut of chicken?
- Yes, you can use chicken breasts instead of thighs, but be aware that they may not turn out as juicy. Adjust the cooking time accordingly to prevent them from drying out.
- What can I use if I don’t have Thai chilies?
- If you can’t find Thai chilies, serrano peppers are a great alternative. They offer a similar level of heat and flavor.
- Is there a substitute for coconut milk in this recipe?
- You can use light coconut milk if you prefer a lower-fat option, but it might not be as creamy. Alternatively, almond milk could work, though it will alter the flavor slightly.
- How can I make this dish less spicy?
- To reduce the spiciness, you can omit or reduce the number of chilies or peppers used. You can also remove the seeds from the chilies, which contain most of the heat.
- Can I prepare this dish in advance?
- Absolutely! This dish actually tastes better over time as the flavors meld together, making it a great option for meal prep or preparing ahead for gatherings. Just reheat gently to maintain the texture.
Tips
- Pat Chicken Dry: Before seasoning the chicken, ensure you pat it dry with a paper towel. This helps achieve a golden and crispy skin when cooking.
- Use Fresh Ingredients: Opt for fresh garlic and ginger instead of their powdered counterparts. They offer a more robust flavor, enhancing the overall taste of the dish.
- Undisturbed Cooking: When placing the chicken in the hot pan, let it cook undisturbed for 6-7 minutes. This will help in achieving a crispy, golden-brown skin.
- Toast the Rice: Before adding the liquid ingredients, make sure to toast the rice in the skillet until it’s fragrant. This process adds depth to the flavor and enhances the overall dish.
Equipment
- Oven-safe Skillet or Pan: A heavy-duty skillet or pan that can be transferred from the stovetop to the oven.
- Zester: For zesting the lime.
- Meat Thermometer: Useful for ensuring the chicken is cooked through.
- Garlic Press: If you prefer not to mince garlic by hand.
- Grater: For grating fresh ginger.