One Pan Coconut Lime Chicken and Rice with Avocado Salsa — a

• porcje: Ingredients (4 servings
• całkowity czas: 31 minutes

Składniki

1 cup jasmine rice

5 to 6 skin-on chicken thighs

1 chicken bouillon cube, crushed

Salt and black pepper

4 tablespoons avocado oil

1 cup canned coconut milk, plus 2 tablespoons for topping

1 cup water

Zest and juice of one lime, plus 1 lime for topping

6 garlic cloves, peeled

2-inch ginger knob, sliced

1 large avocado, peeled and cubed

1 hot peppers, finely diced, such as Serrano or Fresno

1 bunch cilantro, chopped

3 scallions, thinly sliced

Wskazówki

Heat the oven to 425°F (215°C).

Thoroughly wash the rice. Set aside to drain. Pat dry the thighs using a paper towel. Add to a bowl alongside the bouillon cube, salt and pepper. Add the avocado oil and toss to evenly coat.

Heat a 12-inch skillet over medium heat. Place the chicken skin-side down and cook for 6 to 8 minutes, until golden. Adjust the heat as needed. Flip and cook for 4 minutes. Transfer the chicken to a clean plate.

To the skillet, add the rice and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden. Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt. Place the chicken, skin side-up in the skillet and any leftover juices from the plate.

Bring to a simmer and cover with a lid. Place in the oven for 15 minutes. Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven. Broil before serving to crisp up the chicken skin, if you like.

Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut milk and juice of 1 lime. Season with salt and add dollops of the mixture to the skillet, before serving.