Coconut milk is truly magical. It turns ordinary rice into a creamy, flavorful, perfectly cooked rice. We’re honestly never cooking our rice without it again.

Chicken & Coconut Rice Casserole

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. 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.
3. Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.
4. Garnish with parsley before serving.

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