One-Pan Coconut Chicken and Rice
Servings 4 servings
Ingredients
Ingredients
- Chicken thighs bone-in, skin-on preferred
- Jasmine rice
- Coconut milk full-fat
- Chicken broth
- Onion
- Garlic
- Fresh ginger optional
- Turmeric powder optional
- Frozen peas or other veggies
- Salt and pepper
- Oil coconut or olive
- Fresh cilantro and lime wedges for garnish
Instructions
- Pat the chicken thighs dry, season with salt and pepper, and sear in oil in a large pan until golden; remove and set aside.
- In the same pan, sauté the onion and garlic (and ginger and turmeric, if using) until fragrant.
- Stir in the rice, coconut milk, and chicken broth, scraping up any browned bits.
- Nestle the chicken back into the pan, bring to a simmer, cover, and cook until the rice is tender and the liquid is absorbed.
- Stir in the frozen peas during the last few minutes of cooking.
- Let the dish rest, covered, for 5 minutes, then fluff and garnish with cilantro and lime wedges before serving.