Description
An elegant twist on weeknight comfort, this dish combines caramelized chicken thighs with silky coconut rice and spiced mushrooms.
Ingredients
Scale
- 1 1/2 cups jasmine rice (rinsed until water runs clear)
- 1 (14-oz) can full-fat coconut milk (shake before opening)
- 1 cup water or low-sodium chicken stock
- 1/2 tsp fine sea salt (for rice)
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb; patted dry)
- 10 oz cremini or shiitake mushrooms (sliced)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced (or pressed)
- 1–2 tbsp sambal oelek or harissa (adjust for spice preference)
- 1 tbsp soy sauce or tamari
- 1 tbsp fish sauce (optional; for umami)
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp vegetable oil or grapeseed oil
- 2 tbsp unsalted butter (room temperature)
- Fresh cilantro and thinly sliced scallions (finely chopped)
- Lime wedges and toasted coconut flakes for garnish
- Flaky sea salt and cracked black pepper to finish
Instructions
- In a medium saucepan combine rinsed jasmine rice, coconut milk, water (or stock), and 1/2 tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook undisturbed for 15 minutes, then remove from heat and let steam, covered, for 10 minutes.
- Season the thighs generously with salt, pepper, smoked paprika, and ground coriander. Let rest for 10 minutes at room temperature while you heat the pan.
- Heat oil in a large, heavy skillet over medium-high heat until shimmering. Place thighs skin-side down and sear without moving until skin is deep golden-brown and releases easily, about 6–8 minutes. Flip and brown the second side for 2 minutes.
- Transfer thighs to a plate. In the same skillet, reduce heat to medium and add butter. Add sliced onion and mushrooms; sauté until mushrooms release liquid and begin to caramelize, about 6–8 minutes. Add garlic and sambal; cook 30 seconds until fragrant.
- Deglaze the pan with 1/4 cup water (or stock), scraping up browned bits from the bottom. Stir in soy sauce, fish sauce (if using), and lime juice. Return thighs to the pan, skin-side up, nestling them among the mushrooms.
- Reduce heat to low, cover, and simmer gently for 12–15 minutes, until thighs register 165°F (74°C) near the bone and the sauce has slightly thickened.
- Remove lid, raise heat for 1–2 minutes to tighten the sauce if needed, and spoon the glossy pan juices over the thighs.
- Fluff the coconut rice with a fork. Plate by spooning rice onto warmed plates, placing thighs atop, and scattering mushrooms and pan sauce over the meat. Garnish with cilantro, scallions, a sprinkle of toasted coconut, and a lime wedge.
Notes
Pat the skin dry before searing for crispy results. Store components separately for best texture; refrigerate up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg