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–+ servings

Skillet Coconut Chicken & Rice

A rich and creamy Chicken & Rice with a fun twist of coconut and lime.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients

Chicken

  • 4 Bone-In, Skin-On Chicken Thighs (or your preferred choice of chicken)
  • 4 Tbsp Plain Greek Yogurt
  • 1 Tbsp Extrs Virgin Olive OIl
  • 1 Tbsp All-Purpose Seasoning
  • 1-2 tsp Olive OIl for cooking

Rice

  • 1 tsp Olive Oil (if needed)
  • 1 small Onion, chopped fine
  • 2 Garlic Cloves, minced
  • 1/2 tsp Ginger, minced
  • 2 Cups White Rice
  • 1 can (400 ml) Coconute Milk, full fat
  • 1/2 Cup Water
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Lime, zested & juiced

Optional Toppings

  • Lime Wedges
  • Fresh Cilantro
  • Chives

Instructions

Marinate Chicken

  • In a small bowl combine yogurt, olive oil & seasoning
  • Toss chicken in marinade and cover bowl and place in refrigerator for 20 minutes, up to overnight

Time to Cook

  • Remove chicken from fridge and let come to room temperature, 15-20 minutes
  • Place a large skillet over medium heat and drizzle in 1-2 teaspoons of olive oil
  • Place chicken skin side down and let cook for 4-5 minutes or until skin is browned, flip and cook for an additional 3-4 minutes
  • Remove chicken to a plate
  • In the same skillet drizzle in another 1/2 - 1 teaspoon olive oil
  • Add in onion and cook for 4-5 minutes
  • Stir in garlic & ginger and cook for additional 2 minutes, stirring constantly
  • Add in rice and stir to coat, letting it cook for 3-4 minutes to let it toast a bit
  • Stir in coconut milk, water, salt & pepper
  • Place chicken on top of rice, making sure to add in any juice that accumulated on the plate, cover skillet with a lid
  • Cook for 20-30 minutes or until liquid is dissolved and rice is tender and chicken is cooked through
  • Remove chicken adn stir in lime zest & juice
  • Place chicken back in skillet & serve
  • ENJOY
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