Name: Chicken & Coconut Rice Casserole
Prep time: 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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

Step 1Preheat 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.

Step 2Season 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.

Step 3Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.

Step 4Garnish with parsley before serving.