Skillet Coconut Chicken & Rice
Make dinner in no time this updated take on Chicken & Rice
Ingredients
Chicken
- 4 Bone-In, Skin-On Chicken Thighs or your preferred cut
- 4 Tbsp Plain Greek Yogurt
- 1 Tbsp Olive Oil
- 1 Tbsp All-Purpose Seasoning
Rice
- 2-3 tsp Olive Oil divided
- 1 small Onion chopped fine
- 2 Garlic Cloves minced
- 1/2 tsp Ginger minced
- 2 cups White Rice
- 1 can Coconut Milk, full fat 400 ml
- 1/2 cup Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 Lime, zested & juiced
Optional Toppings
- Lime Wedges
- Fresh Cilantro
- Chives
Instructions
Chicken Marinade
- In a small bowl combine yogurt, olive oil and seasoning
- Toss chicken in marinade and cover, place in refirgerator for atleast 20 minutes, up to overnight
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 2 teaspoons olive oil
- Place chicken skin side down and let cook for 4-5 minutes or unitl skin is browned it and releases easily, flip and cook for an additional 3-4 minutes
- Remove chicken to a plate
- In the same skillet drizzle another 1/2-1 teaspoon of olive oil (depending on how much is left in the skillet)
- Add in chopped onion and cook for 4-5 minutes, or until softened
- Stir in garlic and ginger and cook another minute, stirring often
- Add in rice and stir to coat, letting it toast for a bit, 3-4 minutes
- Stir in coconut milk, salt & pepper
- Place Chicken on top of rice, making sure to add any juices from the plate, and cover
- Cook for 20-30 minutes, or until liquid is dissolved, rice is tender and chicken is cooked through
- Remove chicken and stir in lime zest and juice
- Place chicken back in skillet and serve with any additonal toppings your desire
- ENJOY!