Ingredients for - Chicken & Coconut Rice Casserole
1.
2 c. white jasmine rice
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
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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