Chicken & Coconut Rice Casserole

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 30 minutes

食材

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

步驟

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.

筆記

Do not used ground thyme.

營養

• 卡路里: 834
• 總脂肪: 41 g
• 飽和脂肪: 23 g
• 反式脂肪: 0 g
• 膽固醇: 117 mg
• 鈉: 1082 mg
• 總碳水化合物: 79 g
• 膳食纖維: 6 g
• 總糖: 4 g
• 蛋白質: 30 g