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One-Pan Coconut Lime Chicken and Rice Recipe

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3.9 from 10 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

One-Pan Coconut Lime Chicken and Rice is a delicious, dairy-free, gluten-free, and nut-free meal featuring crispy chicken thighs nestled on a bed of fragrant, creamy coconut jasmine rice. Infused with vibrant lime, fresh herbs, and a hint of spice, this easy-to-make dish is perfect for a quick dinner or make-ahead meal, combining tender textures and bright flavors all cooked in a single pan for convenience.

Ingredients

For the Chicken:

  • 1 Pound Chicken Thighs, skin on
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Lime, zested
  • 2 Tablespoons Avocado Oil

For the Rice:

  • ½ Cup Shallot, chopped
  • 3 Cloves Garlic, mashed
  • 1 Inch 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
  • 1 Lime, juiced
  • ½ Cup Chicken Broth
  • 1 Cup Full-Fat Coconut Milk
  • 1 Tablespoon Fish Sauce
  • ¼ Cup Cilantro, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the chicken and rice later.
  2. Prepare Chicken: Pat chicken thighs dry with paper towels, then rub evenly with kosher salt, ground black pepper, and lime zest to season and add fresh citrus flavor.
  3. Sear Chicken: Heat avocado oil in a pan over medium heat until hot. Place chicken skin-side down and cook undisturbed for 6-7 minutes until the skin becomes golden and crispy. Remove chicken and set aside on a plate.
  4. Sauté Aromatics: Reduce heat to medium-low. In the same pan, add chopped shallots, mashed garlic, grated ginger, and thinly sliced chilies. Sauté for about one minute until ingredients become fragrant and tender.
  5. Toast Rice: Add rinsed jasmine rice and sliced green onions to the pan. Stir and toast the rice with aromatics for 2-3 minutes until fragrant.
  6. Add Liquids and Seasoning: Pour in lime juice, chicken broth, full-fat coconut milk, and fish sauce. Stir and bring to a gentle simmer on the stovetop.
  7. Combine and Bake: Nestle the chicken thighs skin-side up into the rice mixture in the pan. Cover the skillet and transfer it to the preheated oven. Bake covered for 25 minutes.
  8. Crisp Skin and Finish Cooking: Remove the skillet cover and continue baking uncovered for an additional 10 minutes. This step finishes cooking the chicken thoroughly and crisps the skin further.
  9. Fluff and Garnish: Once done, remove from oven and use a fork to fluff the rice. Sprinkle chopped cilantro over the dish before serving for a fresh herb finish.
  10. Serve: Plate the one-pan coconut lime chicken and rice and enjoy the creamy, zesty flavors with crispy chicken and fragrant rice.

Notes

  • This dish can be prepared ahead of time and reheated, making it ideal for meal prep.
  • Adjust the amount of chilies according to your preferred spice level.
  • Use skin-on chicken thighs for best texture and flavor; the skin crisps beautifully during cooking.
  • Rinsing the jasmine rice removes excess starch and helps achieve fluffy rice.
  • Full-fat coconut milk adds creaminess; light coconut milk can be used but may alter richness.
  • Ensure the skillet you use is oven-safe for seamless stovetop to oven cooking.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://myeasyplate.com/one-pan-coconut-lime-chicken-and-rice-recipe/