# ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa

This is a light, simple meal featuring golden chicken thighs, fluffy coconut lime rice, and a creamy avocado coconut salsa, all made in one pan.

- Servings: 4 servings
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- large pan
- oven
- paper towel
- 12-inch skillet
- lid
- mixing 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.

## Source

- Original video: https://www.facebook.com/share/r/17p8mPb8f6/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/8ff3e2dd-c4af-448c-a897-e6fcc154e3f4
- Extracted: 2026-01-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt