ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa

Name: ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 5 to 6 skin-on chicken thighs; 1 chicken bouillon cube, crushed; Salt; black pepper; 4 tablespoons avocado oil; 1 cup canned coconut milk; 2 tablespoons canned coconut milk for topping; 1 cup water; 1 of one lime zest and juice; 1 lime for topping; 6 garlic cloves, peeled; 2 inch ginger knob, sliced; 1 large avocado, peeled and cubed; 1 hot peppers, finely diced, such as Serrano or Fresno; 1 bunch cilantro, chopped; 3 scallions, thinly sliced

Serves 4

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ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa

facebook.com

Serves 4

Directions

1Start by coating the chicken in salt, pepper, avocado oil, and a crushed bouillon cube.
2Sear the chicken in a large pan until the skin turns golden and crispy.
3Flip the chicken on its other side, cook for a couple minutes, then transfer to a clean plate.
4Thoroughly wash the rice until the water runs clear.
5Toast the rice in chicken fat until the color turns lightly golden.
6Heat the oven to 425°F (215°C).
7Pat dry the thighs using a paper towel.
8Add chicken to a bowl alongside the bouillon cube, salt and pepper.
9Add the avocado oil and toss to evenly coat the chicken.
10Heat a 12-inch skillet over medium heat.
11Place the chicken skin-side down and cook for 6 to 8 minutes, until golden, adjusting heat as needed.
12Flip chicken and cook for 4 minutes.
13Transfer the chicken to a clean plate.
14Add the rice to the skillet and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden.
15Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt to the skillet.
16Place the chicken, skin side-up, back in the pan with any leftover juices from the plate.
17Bring to a simmer and cover with a lid.
18Place in the oven for 15 minutes.
19Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven.
20Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut oil and juice of 1 lime.
21Season the topping with salt and add dollops of the mixture to the skillet before serving.
22Top it all off with fresh herbs and veggies and enjoy.

Ingredients

1 cup jasmine rice
5 to 6 skin-on chicken thighs
1 chicken bouillon cube, crushed
Salt
black pepper
4 tablespoons avocado oil
1 cup canned coconut milk
2 tablespoons canned coconut milk for topping
1 cup water
1 of one lime zest and juice
1 lime for topping
6 garlic cloves, peeled
2 inch ginger knob, sliced
1 large avocado, peeled and cubed
1 hot peppers, finely diced, such as Serrano or Fresno
1 bunch cilantro, chopped
3 scallions, thinly sliced

Equipment

large panovenpaper towel12-inch skilletlidmixing bowl

Tips

Adjust heat as needed when searing chicken.
Broil before serving to crisp up the chicken skin.
The dish gets a lot of flavor from the cooking liquid.
Thoroughly wash rice until water runs clear.

ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa

Serves 4

facebook.com

ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa

facebook.com

Serves 4

Directions

1Start by coating the chicken in salt, pepper, avocado oil, and a crushed bouillon cube.
2Sear the chicken in a large pan until the skin turns golden and crispy.
3Flip the chicken on its other side, cook for a couple minutes, then transfer to a clean plate.
4Thoroughly wash the rice until the water runs clear.
5Toast the rice in chicken fat until the color turns lightly golden.
6Heat the oven to 425°F (215°C).
7Pat dry the thighs using a paper towel.
8Add chicken to a bowl alongside the bouillon cube, salt and pepper.
9Add the avocado oil and toss to evenly coat the chicken.
10Heat a 12-inch skillet over medium heat.
11Place the chicken skin-side down and cook for 6 to 8 minutes, until golden, adjusting heat as needed.
12Flip chicken and cook for 4 minutes.
13Transfer the chicken to a clean plate.
14Add the rice to the skillet and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden.
15Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt to the skillet.
16Place the chicken, skin side-up, back in the pan with any leftover juices from the plate.
17Bring to a simmer and cover with a lid.
18Place in the oven for 15 minutes.
19Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven.
20Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut oil and juice of 1 lime.
21Season the topping with salt and add dollops of the mixture to the skillet before serving.
22Top it all off with fresh herbs and veggies and enjoy.