Serves: 4

INGREDIENTS

• 1 cup jasmine rice

• 5–6 skin-on chicken thighs

• 1 chicken bouillon cube, crushed (or 1 teaspoon of broth concentrate) 

• Salt and black pepper

• 4 tablespoons avocado oil

• 1 cup of coconut milk (from a can), plus 2 tablespoons for topping

• 1 cup water

• Zest and juice of 1 lime, plus 1 lime for topping

• 6 garlic cloves, peeled

• 1 (2‑inch) piece ginger, sliced

• 1 large avocado, peeled and cubed

• 1 hot pepper, finely diced (such as Serrano or Fresno)

• 1 bunch cilantro, chopped

• 3 scallions, thinly sliced

INSTRUCTIONS

1. Preheat oven to 425°F (215°C).

2. Rinse the rice thoroughly and set aside to drain. Pat chicken thighs dry with paper towels. Place chicken in a bowl with crushed bouillon cube, salt, and pepper. Add 2 tablespoons avocado oil and toss to coat.

3. Heat a 12‑inch oven-safe skillet over medium heat. Add the chicken skin-side down and cook 6–8 minutes until golden. Adjust heat as needed. Flip and cook 4 minutes. Transfer chicken to a plate.

4. To the same skillet, add the rice and toast, stirring occasionally, 4–6 minutes until lightly golden.

5. Carefully add water, 1 cup coconut milk, zest and juice of 1 lime, garlic, and ginger, and a big pinch of salt. Stir to combine, then nestle chicken back into the skillet, skin-side up, pouring in any juices from the plate.

6. Bring to a simmer, then cover and transfer skillet to the oven. Bake 15 minutes. Turn off oven and let skillet sit, covered, 10 more minutes in the oven. If you like, broil briefly at the end to crisp the chicken skin.

7. While chicken bakes, make the avocado salsa: In a mixing bowl, combine avocado, hot pepper, cilantro, scallions, remaining 2 tablespoons avocado oil, remaining 2 tablespoons coconut milk, and juice of 1 lime. Season with salt.

8. To serve, spoon avocado salsa over the chicken and rice.