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how to make Lemony Chicken Thighs and Rice Recipe

Lemony Chicken Thighs and Rice recipe with fresh parsley
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This Coconut Kale Chicken and Rice is a comforting one-pan meal featuring tender, spiced chicken thighs baked over fragrant jasmine rice with coconut milk, kale, and fresh herbs. It’s hearty, flavorful, and perfect for a wholesome family dinner.

Ingredients

Scale
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 1⁄2 teaspoons kosher salt, plus more to taste
  • 1⁄2 teaspoon ground black pepper
  • 1 1⁄2 pounds boneless, skinless chicken thighs (about 6 thighs)
  • 2 tablespoons olive oil
  • 1⁄2 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup jasmine rice, rinsed
  • 2 cups low-sodium chicken broth
  • 3⁄4 cup canned full-fat coconut milk (shake can well before measuring)
  • Juice of 1 lemon
  • 3 cups packed shredded kale, stems and mid-ribs removed (about 4 ½ ounces)
  • 1⁄3 cup fresh chopped parsley

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine oregano, smoked paprika, salt, and pepper. Pat chicken thighs dry and season both sides with the spice mixture.
  3. Heat olive oil in a large deep ovenproof skillet or pot over medium-high heat. Working in batches, add chicken in a single layer and cook until golden brown, 3–4 minutes per side. Do not cook through. Transfer chicken to a plate and set aside.
  4. Add chopped onion to the same skillet and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, 1–2 minutes more.
  5. Add jasmine rice and toast, stirring, until lightly golden, 2–3 minutes. Add chicken broth, coconut milk, lemon juice, and a big pinch of salt. Stir to combine.
  6. Add kale, mix well, and cook until just wilted, about 1 minute. Nestle the chicken thighs on top of the rice and vegetables.
  7. Transfer the skillet to the preheated oven and bake uncovered until the liquid is absorbed and the rice is fluffy, 15–20 minutes.
  8. Serve chicken and rice garnished with fresh parsley.

Notes

  • Be sure to rinse rice thoroughly to remove excess starch for fluffy results.
  • For extra flavor, marinate the chicken in the spice mix for up to 30 minutes before cooking.
  • You can substitute spinach for kale if desired.
  • Use a Dutch oven or oven-safe skillet for even cooking.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://deliceflash.com/lemony-chicken-thighs-and-rice/