Chicken and Coconut Rice Skillet

Instructions

• 1

  Combine the lemon juice, 1 tablespoon oil, salt, pepper and 3 cloves of garlic in a bowl. Add the chicken, turn to coat and set aside.

• 2

  Place the broth, coconut milk and pepper (if using) in a saucepan over medium heat. Bring to a boil, cover, then immediately remove from the heat to allow the pepper to infuse.

• 3

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 375°F, for 40 minutes. Press Confirm for P2 and set the oven to Broil, High, for 2 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Heat a 12-inch cast iron skillet over medium heat. Add the remaining 1 tablespoon oil and onion and cook, stirring for 2 minutes, or until starting to brown.

• 5

  Add the remaining 2 cloves garlic and stir. Add the allspice and thyme and cook, stirring for 30 seconds, or until fragrant. Reduce the heat to low.

• 6

  Add the beans, spreading in an even layer over the onion mixture without stirring. Evenly sprinkle the rice over the top. Pour in the hot broth mixture. (Remove the pepper if less spice is preferred.)

• 7

  Nestle the chicken pieces in the pan, skin-side up, pour over juice from bowl and cover with foil.

• 8

  Once preheated, place the pan in the oven and bake for 40 minutes in P1. When there is 20 minutes remaining on the timer in P1, remove the foil. The oven will automatically switch to P2.

• 9

  To test if the chicken is cooked, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 165 °F. If not, bake a little longer.

  Tip: The size of the chicken legs can alter the cooking time. For best results, test for doneness 3 to 5 minutes before the end of the cook.
• 10

  Transfer the chicken to a plate and rest for 5 minutes. Remove the pepper and thyme sprigs. Stir to loosen the rice and add the cilantro and green onions.

• 11

  Spoon the rice into a serving dish, top with the chicken and serve.