One-Pan Coconut Lime Chicken and Rice
One-pan coconut lime chicken and rice packs crispy seared chicken thighs into creamy, fragrant coconut jasmine rice for a tropical, cozy dinner in 55 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound Chicken Thighs skin on
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 Lime zested and juiced
- 2 tablespoons Avocado Oil
- ½ cup Shallot chopped
- 3 cloves Garlic mashed
- 1 inch Ginger grated or use 2 teaspoons ground ginger
- 1-2 Thai Chilies or Serrano Peppers thinly sliced
- 1 cup Jasmine Rice rinsed
- 4 Green Onions sliced
- ½ cup Chicken Broth
- 1 cup Full-Fat Coconut Milk
- 1 tablespoon Fish Sauce
- ¼ cup Cilantro chopped
Instructions
Instructions
- Start by seasoning the chicken thighs with kosher salt, black pepper, and lime zest. Let those flavors settle in a bit.
- Heat avocado oil in your pressure cooker pot or skillet on medium heat till it's shimmering.
- Place chicken thighs skin-side down, sear for 5-7 minutes till golden and crispy. Flip and cook another 3-4 minutes. Then, lift ‘em out and set aside.
- In the same pot, toss in chopped shallots and sauté for 2 minutes till softened, scraping up browned bits from the chicken.
- Add the mashed garlic, grated ginger, and sliced chilies. Cook 1-2 minutes till everything’s fragrant.
- Stir in rinsed jasmine rice and toast it for 2-3 minutes stirring often.
- Lay chicken back on top of the rice. Pour coconut milk and chicken broth over. Gently stir without displacing the chicken too much.
- Secure lid, set to seal, and pressure cook for 18-20 minutes. Allow slow release for 5 minutes, then do natural release until valve settles. Let sit covered for 5 minutes before serving.
- Fluff rice gently with fork, garnish with cilantro and green onions.
- Serve warm, enjoy the golden chicken over creamy coconut brothy rice.
Notes
Cool leftovers quickly and refrigerate up to 3 days. Reheat with a splash of broth. Freeze portions up to 2 months for later!