One-Pan Coconut Lime Chicken and Rice (Print Version)

# Ingredients:

01 - 1 pound chicken thighs, skin on.
02 - 1 teaspoon kosher salt.
03 - 1/2 teaspoon ground black pepper.
04 - 1 lime, zested.
05 - 2 tablespoons avocado oil.
06 - 1/2 cup shallot, chopped.
07 - 3 cloves garlic, mashed.
08 - 1 inch ginger, grated.
09 - 1-2 Thai chilies or serrano peppers, sliced.
10 - 1 cup jasmine rice, rinsed.
11 - 4 green onions, sliced.
12 - 1 lime, juiced.
13 - 1/2 cup chicken broth.
14 - 1 cup full-fat coconut milk.
15 - 1 tablespoon fish sauce.
16 - 1/4 cup cilantro, chopped.

# Instructions:

01 - Preheat oven to 350F. Pat chicken dry and season with salt, pepper, and lime zest.
02 - Heat oil and cook chicken skin-side down 6-7 minutes until crispy. Remove chicken.
03 - Sauté shallot, garlic, ginger, and chilies until tender, about 1 minute.
04 - Add rice and green onions, toast 2-3 minutes until fragrant.
05 - Add lime juice, broth, coconut milk, fish sauce. Bring to simmer.
06 - Return chicken to pan, bake covered 25 minutes, then uncovered 10 minutes.

# Notes:

01 - Can be made ahead.
02 - Use full-fat coconut milk for best results.
03 - Rinse rice before cooking.

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