Ingredients
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For the marinade
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp avocado oil
- 1 tbsp coconut sugar
- Salt and pepper to taste
For the chicken and rice
- 2 lbs chicken thighs, bone-in and skin on
- 1/2 cup carrots, diced
- 1 white onion, diced
- 1 clove of garlic, minced
- 2 tsp ginger, grated
- 2 cups chicken broth
- 1/3 cup peas
- 1 cup jasmine rice
- 2 tbsp green onion, chopped
Instructions
- Using a large bowl, prepare the marinade by combining the ingredients. Add the chicken and toss to coat. Allow marinating in the fridge for an hour.
- Preheat the oven to 400 F. Using a large, oven-safe cast iron skillet (or pot), heat the avocado oil over medium heat.
- Allow some of the chicken marinade to drip off of the chicken before transferring the skin side down to the skillet. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside and reserve the excess marinade.
- Add the carrots, onion, garlic and ginger to the skillet. Saute for a few minutes or until fragrant and the onion is translucent.
- Pour in the broth and about 1/3 cup of the excess marinade and bring to a boil for 4-5 minutes. Add the rice and peas to the pot and gently stir to ensure all of the rice is covered by the broth. Place the chicken thighs in the pot, skin side up. See notes about the excess marinade.
- Put the lid on the skillet and transfer it to the oven for 35 minutes. The rice and chicken should be cooked through.
- Remove from the oven and allow to rest for 10 minutes before removing the lid and topping with green onion to serve.
Notes
If you’d like a glaze on the chicken, add about 2 tbsp more coconut aminos to the excess marinade and boil it for 5 minutes to get it to reach 165 F and kill any bacteria. Add to the chicken at the end of cooking if desired.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 45
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Fat: 8.9g
- Carbohydrates: 22.8g
- Fiber: 1.1g
- Protein: 31.6g
Keywords: baked rice and rice