Description
(Watch the video below!) Made entirely in one pot, the chicken in this recipe is unfathomably juicy and the rice is fantastically delicious! The secret tip is to sear the chicken skin-side down only. This creates crispy perfection without overcooking the chicken. In the oven, both chicken and rice cook perfectly together in just 30 minutes – juicy chicken and fluffy rice, every single time!
Ingredients
Units
Scale
- 1 tablespoon cooking oil (such as avocado, light olive or canola)
- 8 good sized chicken thighs, bone-in and skin-on, neatly trimmed of excess skin
- Kosher Salt
- Freshly ground black pepper
- 1 large yellow onion, chopped
- 4 large garlic cloves, minced (1 1/2 tablespoons)
- 1 1/2-inch hunk of ginger root, peeled and minced (1 1/2 tablespoons)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces dry basmati rice (1 1/2 cups)
- Zest and juice of 2 juicy limes (4 tablespoons lime juice), divided
- 1 cup coconut milk (from a 13 1/2 ounce can), shaken well before opening
- 14 ounces chicken broth (1 3/4 cups)
- 1 tablespoon runny honey
- Leaves from a small bunch of cilantro (about 1/2 cup), chopped
- Mango chutney, for serving
- Plain yogurt, for serving
Instructions
Equipment: Shallow Dutch Oven or Cast Iron Skillet (at least 12 inches in diameter)
- Preheat oven to 375ºF and arrange an oven rack in the center position.
- Season chicken on both sides with salt (1/2 teaspoon) and black pepper (1/4 teaspoon)
- Heat oil over medium-high and fry the chicken thighs skin side down, 4 at a time, for 2-3 minutes, until light golden brown. Transfer to a plate.
- Sauté onions in same pan until tender and translucent, 4 minutes or so. Add garlic, ginger, turmeric and pepper flakes and cook, stirring, for 2 minutes.
- Add rice, lime zest, half the lime juice (2 tablespoons), 1/2 teaspoon salt, 1/8 teaspoon black pepper, coconut milk (1 cup) and chicken broth (1 ¾ cups), honey (1 tablespoon) and half the cilantro. Bring to a boil, stirring to combine, and then turn off the heat.
- Return chicken to the pan skin side up, arranged in a single layer. Cook in the oven, uncovered, for 30 minutes. Remove from the oven, cover pot with a lid or foil and rest for 10 minutes.
- Uncover pot and drizzle remaining lime juice (2 tablespoons) over the chicken and rice. Garnish with remaining chopped cilantro and serve, offering chutney and yogurt on the side.
Notes
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dinner
- Method: Bake
- Cuisine: Asian fusion