Chicken & Coconut Rice Casserole

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 30 minutes

Składniki

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

Wskazówki

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.

Notatki

Do not used ground thyme.

Wartości Odżywcze

• Kalorie: 834
• Tłuszcz Całkowity: 41 g
• Tłuszcz Nasycony: 23 g
• Tłuszcz Trans: 0 g
• Cholesterol: 117 mg
• Sód: 1082 mg
• Węglowodany Całkowite: 79 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 4 g
• Białko: 30 g