Name: Chicken & Coconut Rice Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken & Coconut Rice Casserole

1. 2 c. white jasmine rice -

2. 1 small onion, finely chopped -

3. 1 (13.66-oz.) Thai Kitchen coconut milk -

4. 1 1/2 c. low-sodium chicken broth -

5. 2 tbsp. plus 1 tsp. chopped fresh thyme leaves -

6. 2 tsp. kosher salt, plus more for seasoning -

7. 1/2 tsp. McCormick ground black pepper, plus more for seasoning -

8. 4 bone-in, skin-on chicken thighs (about 1 1/2 lb.) -

9. 1 tbsp. coconut oil, melted -

10. 2 tbsp. freshly chopped parsley -

How to cook deliciously - Chicken & Coconut Rice Casserole

1. Stage

Preheat 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.

2. Stage

Season 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.

3. Stage

Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.

4. Stage

Garnish with parsley before serving.