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One Pan Coconut Lime Chicken and Rice
Ash Tyrrell

One Pan Coconut Lime Chicken and Rice

When I made this dish for the first time, I couldn’t believe how effortlessly the flavors came together. The crispy chicken, velvety coconut rice, and tangy lime had a perfect harmony that made the whole family ask for seconds.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Main Course
Calories: 635
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken thighs skin-on: The crispy skin adds texture and keeps the meat moist.
  • 1 teaspoon kosher salt: Enhances the flavor of the chicken.
  • ½ teaspoon ground black pepper: Gives a subtle warmth.
  • Zest of 1 lime: Adds a bright and zesty kick to the chicken.
  • 2 tablespoons avocado oil: Perfect for searing the chicken without overpowering its flavor.
  • ½ cup shallot chopped finely: Adds a touch of sweetness and depth.
  • 3 cloves garlic minced or mashed: Fresh garlic enhances the overall aroma.
  • 1 inch fresh ginger grated (or 2 teaspoons ground ginger): Brings a warm, slightly spicy flavor.
  • 1-2 Thai chilies or serrano peppers thinly sliced: These give the rice its heat. Adjust as per your spice preference.
  • 1 cup jasmine rice rinsed well: A fragrant and fluffy long-grain variety that complements the coconut.
  • 4 green onions sliced thinly (both whites and greens): Provide a mild, slightly sweet onion flavor.
  • Juice of 1 lime: Balances the richness of the dish with brightness.
  • ½ cup chicken broth: Infuses the rice with additional savory flavor.
  • 1 cup full-fat coconut milk unsweetened: Makes the rice creamy and infuses it with tropical notes.
  • 1 tablespoon fish sauce optional: Adds umami depth to the dish.
  • ¼ cup cilantro chopped (optional): A fresh garnish for added color and flavor.

Method
 

  1. Begin by preheating your oven to 350°F. Pat the chicken thighs dry with a paper towel. This helps the skin sear to crispy perfection. Rub the skin with salt, pepper, and lime zest, ensuring every piece is well-coated.
  2. Heat avocado oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down. Cook undisturbed for about 6-7 minutes, allowing the skin to turn golden and crisp. Remove the chicken and set it aside.
  3. Lower the heat to medium-low. Using the same skillet (don’t clean it; the chicken drippings add flavor), sauté the shallots, garlic, ginger, and chilies for about 1 minute, or until fragrant. Stir occasionally to prevent burning.
  4. Add the rinsed jasmine rice and green onions to the pan. Stir for 2-3 minutes, allowing the rice to absorb the aromatics and toast lightly.
  5. Pour in the lime juice, chicken broth, coconut milk, and fish sauce (if using). Stir gently to combine. Bring the mixture to a gentle simmer.
  6. Nestle the seared chicken thighs into the rice, skin-side up. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes. Then, uncover and bake for an additional 10 minutes to allow the chicken skin to crisp up and the flavors to meld perfectly.
  7. Remove the skillet from the oven and fluff the rice with a fork. Garnish with chopped cilantro, lime wedges, or additional chilies if desired. Serve hot right out of the skillet for a family-style presentation.

Notes

  • Use fresh ginger and garlic whenever possible; the flavor is much richer than dried versions.
  • Ensure your pan is hot before searing the chicken. This prevents sticking and ensures the skin crisps properly.
  • For softer or creamier rice, add an extra 2-3 tablespoons of coconut milk before baking.
  • If using thicker chicken thighs, adjust cooking time to ensure the chicken cooks through.
  • Keep an eye on spice levels. Taste as you go and adjust chilies according to your heat tolerance.