A Classic Updated

I grew-up on classics, Poppyseed Chicken Casserole, Mac-n-Cheese, King Ranch Chicken, and of course Chicken & Rice. As much as I LOVE the traditioanl recipe I am quickly beocming obsessed with this new “updated” version. It is a litle lighter but still just as comforting and perfect for summer!

All in One Skillet

I am ALL about a one skillet dinner. It is hot outside and I don’t want my stove or oven on any longer than needed. This recipe starts with the chicken (to build the flavor) and then the rice and then all finishes together in coconut & lime broth.

It is quick, easy and perfect for a quick dinner this week.

Let's Talk Chicken

When it comes to Chicken and Rice there are so many options with the Chicken part of the casserole. You can use chcken breats, a rotisserie chicken that has been deboned, shredded chicken or chicken drumsticks or thighs.

For this recipe I went with thighs. I love how much flavor they have on their own and how much they add to the dish. Also they will stay juicy while cooking. You can use skinless, but we are a skin on family… but use whatever you prefer.

Dinner is Done

This skillet dinner is perfect for a busy night or lazy wekeend, and let me tell you the leftover’s are even better. All the flavors really come together.

If you want to add a little kick you could throw in some jalapeños for a spicy bite.

Coconut Chicken & Rice

Servings

servings

Prep time

minutes

Cooking time

minutes

Rich, gooey goooey chocolate Molten Lava Cakes that will make any occasion super special.

Ingredients

Chicken
4 Bone-In, Skin-On Chicken Thighs (or your preferred chicken cut)
4 Tablespoons Greek Yogurt
1 Tablespoon Extra Virgin Olive Oil
I Tablespoon All-Purpose Seasoning
1-2 teaspoons Extra Virgin Oilive Oil (for cooking)
Rice
1/2 - 1 Tablespoon Exra Virgin Olive Oil (if needed)
1 small Onion, chopped fine
2 Garlic Cloves, minced
1/2 Tablespoon Giner, minced
2 Cups Long Grain Rice
1 Can (400 ml) Coconut Milk, full-fat
1/2 Cup Water
1 teaspoon Salt
1 teaspoon pepper
1 Lime, zested & juiced
Toppings (optional)
Lime Wedges
Fresh Cilantro
Chives

Directions

Marinate the Chicken
In a small bowl combine greek yogurt, olive oil and all-purpose seasoning
Toss chicken in Marinade and cover bowl and place in fridge for at least 30 minutes or overnight
Time to Cook
Remove chicken from fridge and let come to room temperature for 15-20 minutes
Place large skillet over a medium heat and drizzle 1-2 teaspoon olive oil
Place chicken skin-side down and let cook for 4-5 minutes, or until skin is browned, flip and cook for an additioanl 3-4 minutes
Remove chicken to a plate
In the same skillet drizzle in 1/2 - 1 teaspoon olive oil
Add in onion and cook for 4-5 minutes
Stir in garlic and ginger and cook for an additional 2 minutes, stirring constantly
Add in rice and cook for 3-4 minutes, until rice is just starting to toast a bit (it will smell a bit nutty)
Stir in coconut milk, water, salt & pepper
Place chicken on top of rice, making sure to add in any juice on the plate, and cover skillet with a lid
Cook for 20-30 minutes or until water is absorbed and rice is cooked through
Remove chicken and stir in lime zest and juice to rice
Place chicken back in skillet, serve with lime wedges, cilantro and/or chives
ENJOY!