Coconut Lime Chicken and Rice (Print Version)

# Ingredients:

01 - 1 Pound Chicken Thighs, skin on.
02 - 1 Teaspoon Kosher Salt.
03 - ½ Teaspoon Ground Black Pepper.
04 - 1 Lime, zested.
05 - 2 Tablespoons Avocado Oil.
06 - ½ Cup Shallot, chopped.
07 - 3 Cloves Garlic, mashed.
08 - 1 Inch Ginger, grated.
09 - 1-2 Thai Chilies or Serrano Peppers, thinly sliced.
10 - 1 Cup Jasmine Rice, rinsed.
11 - 4 Green Onions, sliced.
12 - 1 Lime, juiced.
13 - ½ Cup Chicken Broth.
14 - 1 Cup Full-Fat Coconut Milk.
15 - 1 Tablespoon Fish Sauce.
16 - ¼ Cup Cilantro, chopped.

# Instructions:

01 - Preheat oven to 350°F.
02 - Pat chicken dry, then rub with salt, pepper, and lime zest.
03 - Heat oil in pan over medium heat. Cook chicken skin-side down for 6-7 minutes until golden and crispy.
04 - Remove chicken. Add shallot, garlic, ginger, and chilies to pan. Sauté until tender, about 1 minute.
05 - Add rice and green onions, toast 2-3 minutes. Add lime juice, broth, coconut milk, and fish sauce.
06 - Return chicken to pan skin-side up. Cover and bake 25 minutes, then uncover and cook 10 more minutes until chicken is done.
07 - Fluff rice with fork and serve.

# Notes:

01 - Perfect for meal prep as flavors improve over time.
02 - Can substitute 2 teaspoons ground ginger for fresh.

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