Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

One-Pan Coconut Lime Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 56 reviews

This One-Pan Coconut Lime Chicken and Rice is a vibrant, hearty meal featuring tender, crispy chicken thighs atop fragrant, creamy coconut jasmine rice infused with lime, ginger, and chilies. Perfect for quick weeknight dinners or make-ahead meals, this dish is dairy-free, gluten-free, nut-free, and free of refined sugars, offering a flavorful, wholesome, and fuss-free dinner option all cooked in a single skillet and finished in the oven.

  • Total Time: 55 mins
  • Yield: 4 servings

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 (equivalent to 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 prepare for baking the combined chicken and rice dish.
  2. Season Chicken: Pat the chicken thighs dry with paper towels. Rub them evenly with kosher salt, ground black pepper, and lime zest to season the skin and meat thoroughly.
  3. Heat Oil and Sear Chicken: Heat avocado oil in a skillet over medium heat. When hot, place the chicken thighs skin-side down without moving them and cook for 6-7 minutes until the skin becomes golden brown and crispy.
  4. Set Chicken Aside: Remove the seared chicken from the skillet and transfer to a plate. This prevents overcooking while preparing the rice base.
  5. Sauté Aromatics: Lower the heat to medium-low. In the same skillet, add chopped shallot, mashed garlic, grated ginger, and thinly sliced chilies. Sauté for about 1 minute until fragrant and tender.
  6. Toast Rice: Add rinsed jasmine rice and sliced green onions to the skillet. Stir continuously to toast the rice for 2-3 minutes until you notice a fragrant aroma.
  7. Add Liquids and Simmer: Pour in lime juice, chicken broth, full-fat coconut milk, and fish sauce. Stir gently and bring the mixture to a gentle simmer to absorb flavors.
  8. Return Chicken to Skillet: Nestle the chicken thighs skin-side up back into the rice mixture, ensuring the skin stays above the liquid to retain crispiness.
  9. Bake Covered: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25 minutes to allow the rice to cook through and the chicken to continue cooking.
  10. Finish Baking Uncovered: Remove the cover and bake for an additional 10 minutes to crisp the chicken skin and ensure chicken is fully cooked.
  11. Fluff Rice and Serve: Remove from oven, fluff the coconut rice with a fork to separate grains, sprinkle chopped cilantro on top, then serve the chicken and rice hot and enjoy your flavorful one-pan meal!

Notes

  • For extra heat, increase the number of Thai chilies or use spicier varieties.
  • Make sure to rinse the jasmine rice thoroughly to avoid clumping and achieve fluffy texture.
  • This dish can be prepared a day ahead; flavors develop well when reheated gently on the stovetop or in the oven.
  • If skin-on chicken thighs are unavailable, boneless thighs can be used, but cooking time might vary.
  • Use full-fat coconut milk for the creamiest rice texture; canned coconut milk works best.
  • Fish sauce adds umami depth; if avoiding fish sauce, substitute with soy sauce or tamari (note this alters gluten-free status).
  • Author: ELLA
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion (Southeast Asian Inspired)
  • Diet: Gluten Free

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