Description
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
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine oregano, smoked paprika, salt, and pepper. Pat chicken thighs dry and season both sides with the spice mixture.
- 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.
- 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.
- 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.
- Add kale, mix well, and cook until just wilted, about 1 minute. Nestle the chicken thighs on top of the rice and vegetables.
- Transfer the skillet to the preheated oven and bake uncovered until the liquid is absorbed and the rice is fluffy, 15–20 minutes.
- 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
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 4g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg