Dinner

Chicken & Coconut Rice Casserole

Name: Chicken & Coconut Rice Casserole
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 c. white jasmine rice; 1 small onion, finely chopped; 1 (13.66-oz.) Thai Kitchen coconut milk; 1 1/2 c. low-sodium chicken broth; 2 tbsp. plus 1 tsp. chopped fresh thyme leaves; 2 tsp. kosher salt, plus more for seasoning; 1/2 tsp. McCormick ground black pepper, plus more for seasoning; 4 bone-in, skin-on chicken thighs (about 1 1/2 lb.); 1 tbsp. coconut oil, melted; 2 tbsp. freshly chopped parsley

4 servings

porsi

15 minutes

waktu aktif

1 hour 30 minutes

total waktu

Mulai Memasak

Bahan-bahan

2 c. white jasmine rice

1 small onion, finely chopped

1 (13.66-oz.) Thai Kitchen coconut milk

1 1/2 c. low-sodium chicken broth

2 tbsp. plus 1 tsp. chopped fresh thyme leaves

2 tsp. kosher salt, plus more for seasoning

1/2 tsp. McCormick ground black pepper, plus more for seasoning

4 bone-in, skin-on chicken thighs (about 1 1/2 lb.)

1 tbsp. coconut oil, melted

2 tbsp. freshly chopped parsley

Petunjuk

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.

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.

Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.

Garnish with parsley before serving.

Catatan

Do not used ground thyme.

Nutrisi

Ukuran Porsi

Kalori

834

Total Lemak

41 g

Lemak Jenuh

23 g

Lemak Tak Jenuh

Lemak Trans

0 g

Kolesterol

117 mg

Natrium

1082 mg

Total Karbohidrat

79 g

Serat Diet

6 g

Total Gula

4 g

Protein

30 g

Peringkat Rata-rata: 3.0