one-pan coconut-lime chicken and rice

Ingredients

• •skin-on chicken thighs bone-in (trimmed of excess fat)
• •1 teaspoon kosher salt (for the chicken)
• •0.5 teaspoon freshly ground black pepper (for the chicken)
• •0.5 lime (for the chicken)
• •2 tablespoons avocado oil (for the chicken)
• •0.5 cup thinly sliced shallot (for the rice (about 1 large shallot))
• •minced garlic cloves (3)
• •peeled and finely grated fresh ginger (1 inch piece)
• •very thinly sliced Thai chiles or serrano peppers (1 to 3)
• •rinsed well and drained white jasmine rice (1 cup)
• •thinly sliced on the diagonal green onions (white and green parts kept separate)
• •0.25 teaspoon kosher salt (for the rice)
• •0.5 lime (for the rice)
• •2 tablespoons freshly squeezed lime juice (for the rice (about 1 lime))
• •1 tablespoon fish sauce (for the rice (I use Red Boat brand))
• •0.25 cup fresh cilantro leaves and tender stems (for the rice)
• •1 cup unsweetened full-fat coconut milk (for the rice)
• •0.5 cup low-sodium chicken broth (for the rice)
• •0.25 cup fresh cilantro leaves (for serving)
• •cut into wedges lime (1)

Instructions

1. PREHEAT the oven to 350°F.
2. BROWN THE CHICKEN: Pat the chicken dry with a paper towel. In a small bowl, combine the salt, black pepper, and lime zest. Rub the mixture into the skin side of the chicken thighs, really pressing the seasoning in so the lime zest sticks.
3. IN a large deep ovenproof skillet with a fitted lid, heat the oil over medium heat. Add the chicken skin side down in a single layer and cook undisturbed until golden brown and crispy, 6 to 7 minutes. The chicken will not be fully cooked through as it will continue to cook in the oven. Transfer to a plate and set aside.
4. PREPARE THE RICE: In the same skillet, reduce the heat to medium-low. Discard all but 2 tablespoons of fat from the pan. Add the shallot, garlic, ginger, and chiles and sauté until tender, about 1 minute. Add the rice, the white parts of the green onion, and the salt. Cook, stirring, toasting the rice until fragrant and lightly browned, 2 to 3 minutes.
5. STIR in the lime zest, lime juice, fish sauce, cilantro, coconut milk, and chicken broth. Bring to a simmer. Nestle the chicken thighs back into the skillet, skin side up.
6. COVER the skillet, carefully transfer to the oven, and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender, the chicken is cooked through, and the skin is crisp, 10 more minutes.
7. REMOVE from the oven, fluff the rice with a fork, and let rest for 5 minutes.
8. TO SERVE: Garnish with the green parts of the green onion and the cilantro leaves. Serve with fresh lime wedges.