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

분량

15 minutes

활동 시간

1 hour 30 minutes

총 시간

요리 시작

재료

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

방향

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.

노트

Do not used ground thyme.

영양 정보

1회 제공량

칼로리

834

지방 전체

41 g

포화 지방

23 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

117 mg

나트륨

1082 mg

탄수화물 전체

79 g

식이섬유

6 g

총 당류

4 g

단백질

30 g

평점 평균: 3.0