One-Pan Lemon Coconut Chicken and Rice
Serves 1
Directions
- 1Pat chicken thighs dry with paper towels.
- 2Season the chicken in a container with olive oil, salt, pepper, and a chicken stock cube.
- 3Sear the chicken in a pan until the skin is golden and crispy, then flip and sear the other side.
- 4Transfer the partially cooked chicken to a plate.
- 5Add the onion to the same pan and sauté for a few minutes.
- 6In a separate bowl, wash the rice until the water runs clear.
- 7Add garlic and the rinsed rice to the pan and lightly toast.
- 8In a measuring cup, mix coconut milk, lemon zest, lemon juice, salt, water, and sugar. Pour the mixture into the pan with the toasted rice.
- 9Stir in the shredded coconut.
- 10Return the chicken to the pan, skin side up, and top with lemon slices.
- 11Cover and bake until finished.
Ingredients
- chicken thighs, pat dry
- olive oil
- salt
- pepper
- chicken stock cube
- onion, chopped
- rice, rinsed
- garlic
- canned coconut milk
- lemon zest
- lemon juice
- water
- sugar
- shredded coconut
- lemon, sliced
Equipment
containertongspanbowlmeasuring cupspoonaluminum foil
Related recipes
Crockpot Cubed Steak
American · Dinner
Chicken Changezi
Indian · Dinner
Dhaba Style Chicken Tawa Masala
Indian · Dinner
Chicken Malai Handi
Indian · Dinner
Crispy Chicken With Fried Rice Platter
Chinese · Dinner
Chicken Masala Biryani
Indian · Dinner
Muradabadi Chicken Biryani
Indian · Dinner
Bengali Style Chicken Bhorta
Dinner
Harepyaz Mirchi ka Keema
Dinner
Chicken Darbari
Indian · Dinner
Pulao Biryani
Indian · Dinner
Viikuna-fetapasta
Greek · Dinner