May’s Recipe of the Month

Chicken & Coconut Rice Casserole

2 c.white jasmine rice
1small onion, finely chopped
1 1/2 c.low-sodium chicken broth
2 1 tsp. chopped fresh thyme leaves
2 salt, plus more for seasoning
1/2 tsp.McCormick ground black pepper, plus more for seasoning
4bone-in, skin-on chicken thighs (about 1 1/2 lb.)
1 tbsp.coconut oil, melted
2 tbsp.freshly chopped parsley
  1. Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme. Season with 1 ½ teaspoons salt and ½ teaspoon pepper and stir to combine.
  2. Season chicken thighs with ½ teaspoon salt and a large pinch of pepper. Nestle chicken skin side up into rice mixture. Brush exposed chicken with coconut oil and sprinkle with remaining 1 teaspoon thyme.
  3. Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes.
  4. Garnish with parsley before serving.