One Pot Coconut Lime Chicken and Rice

Overhead of skillet of One Pot Coconut Lime Chicken over rice, garnished with fresh cilantro and lime wedges

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One Pot Coconut Lime Chicken and Rice

This One Pot Coconut Lime Chicken and Rice will be your new favorite dinner. Everything comes together in one pot with the perfect flavors of coconut and lime for a recipe you didn't know was missing from your life.

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 671kcal

Author: Lisa Longley

Ingredients

2 pounds bone-in skin-on chicken thighs (907.2 grams)
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 red onion diced
4 garlic cloves
1 tablespoon grated ginger
1 1/2 cups uncooked long-grain white rice (297 grams)
2 cups chicken broth (453.5 grams)
15 ounces unsweetened coconut milk (403 ml)
1/4 cup lime juice (59.1 ml)
3 tablespoons freshly chopped cilantro

Instructions

Pat the chicken very dry. Season the chicken with salt and pepper.
2 pounds bone-in skin-on chicken thighs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Heat the oil in a heavy-bottomed deep skillet (or large Dutch oven) over medium heat. Add the chicken thighs, skin side down. Cook for eight minutes or until they are browned, then flip and cook for three more minutes. The chicken will not be fully cooked. Remove the chicken from the pot and set it aside.
2 tablespoons olive oil
Add in the onion, garlic, and ginger, and sauté for three minutes until the onion is soft. Stir in the chicken broth, scraping up any browned bits. Then stir in the coconut milk and lime juice. Add in the rice and stir to combine.
1/2 red onion, 4 garlic cloves, 1 tablespoon grated ginger, 1 1/2 cups uncooked long-grain white rice, 2 cups chicken broth, 15 ounces unsweetened coconut milk, 1/4 cup lime juice
Place the chicken thighs on top of the rice, being sure that the skin stays above the liquid as much as possible, and bring the mixture to a boil with the skillet covered. Turn the heat down to a simmer, open the lid, and gently stir, scraping the bottom of the pan to keep the rice from sticking. Return the lid and cook for 25 minutes or until the rice is fully cooked. Fluff the rice gently with a fork, stir in the cilantro, and serve.
3 tablespoons freshly chopped cilantro
Note: If you'd like to further crisp the skin, remove it from the skillet, place it on a foil lined baking sheet and place it under your broiler for 2 to 3 minutes, keeping a close eye on it so that it does not burn.

Notes

A serving size is one chicken thigh and one cup of rice.

Nutrition