Chicken Over Rice
This Chicken Over Rice recipe is an easy one pot meal loaded with seasoned chicken thighs and perfectly tender rice made with coconut milk.
Servings 6 servings
Calories 622kcal
Ingredients
- 2 cups jasmine rice not instant rice
- ½ cup onion diced
- 13 oz coconut milk 13 oz can of coconut milk
- 1-½ cups chicken broth
- 1 teaspoon ground thyme dried
- 1-½ teaspoons salt
- ½ teaspoon ground black pepper
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- poultry seasoning
- salt and pepper
- fresh parsley optional for serving
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 baking pan with nonstick cooking spray.
- Pour rice into the bottom of the pan with onion, coconut milk, broth, thyme, salt and pepper. Mix well.
- Gently place chicken thighs on top of rice mixture and coat any exposed chicken with olive oil. Season thighs with salt, pepper and poultry seasoning.
- Cover tightly with foil and bake for 1 hour.
- Remove foil and broil for 3-5 minutes or until tops of chicken begins to brown.
- Serve immediately topped with chopped fresh parsley if desired.
Nutrition
Serving: 1g | Calories: 622kcal | Carbohydrates: 53g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 365mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg