Ingredients
2 c. white jasmine rice
1 small onion, finely chopped
1 (13.66-oz.) Thai Kitchen coconut milk
1 1/2 c. low-sodium chicken broth
2 tbsp. plus 1 tsp. chopped fresh thyme leaves
2 tsp. kosher salt, plus more for seasoning
1/2 tsp. McCormick ground black pepper, plus more for seasoning
4 bone-in, skin-on chicken thighs (about 1 1/2 lb.)
1 tbsp. coconut oil, melted
2 tbsp. freshly chopped parsley
Preparation
Step 1Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme. Season with 1 ½ teaspoons salt and ½ teaspoon pepper and stir to combine. Step 2Season chicken thighs with ½ teaspoon salt and a large pinch of pepper. Nestle chicken skin side up into rice mixture. Brush exposed chicken with coconut oil and sprinkle with remaining 1 teaspoon thyme.Step 3Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.Step 4Garnish with parsley before serving.
If you need more chicken and rice ideas, we also have a place in our hearts for this easy Paprika Chicken & Rice.
