A baked casserole version of coconut rice, layered with seasoned chicken and finished under the broiler for a golden top.
This casserole takes the flavors of Nigerian coconut rice -- pepper sauce, coconut milk, curry powder -- and bakes them together with chicken in one dish, which suits family dinners where a hands-off oven method is more practical than tending a stovetop pot. Chicken thighs are browned first for color and flavor, then nestled into the rice and coconut milk mixture before the whole dish goes into the oven to finish cooking together. Baking the rice and chicken together rather than cooking them separately means the rice absorbs rendered chicken fat and juices as it cooks, deepening the flavor beyond what stovetop coconut rice usually achieves. A final few minutes under the broiler crisps the chicken skin and lightly browns the top layer of rice, adding textural contrast to the otherwise soft, coconut-rich dish underneath. Served straight from the baking dish, this casserole is a practical, mostly hands-off way to get coconut rice's signature sweetness and mild heat onto the table with minimal stovetop attention.
Serves 5
Pat chicken dry and season with 1 teaspoon salt, curry powder and thyme. Heat oil in a large oven-safe pot or skillet and brown the chicken skin-side down until golden, about 6 minutes per side. Remove and set aside.
In the same pot, cook onion until soft, then stir in blended red bell pepper and scotch bonnet. Simmer 8 minutes until slightly thickened.
Stir in rice, coconut milk, stock and remaining salt, scraping up any browned bits from the bottom of the pot.
Nestle the browned chicken thighs into the rice, skin-side up. Cover tightly with foil and bake at 375°F (190°C) for 35 minutes.
Nestling the chicken skin-side up rather than submerging it keeps the skin from turning soggy during baking.
Remove the foil and broil for 3 to 5 minutes until the chicken skin crisps and the top layer of rice turns lightly golden.
Let the casserole rest 5 minutes, then fluff the rice around the chicken, garnish with cilantro, and serve directly from the dish.
Brown the chicken well before baking -- this single step adds most of the dish's flavor since the chicken doesn't get much other browning time in the oven.
Use an oven-safe pot or deep skillet so you can go from stovetop to oven without transferring ingredients, which keeps the fond intact.
Check the rice for doneness at the 35-minute mark; if it's still firm, cover and bake another 5 to 10 minutes before broiling.
Drumstick version: use bone-in drumsticks instead of thighs for a slightly leaner casserole.
Extra vegetables: stir in chopped carrots or green beans with the rice for added color and nutrition.
Spicier: leave scotch bonnet seeds in, or add a whole chile instead of half.
Refrigerate up to 3 days in an airtight container. Reheat covered in a 350°F oven until warmed through, adding a splash of stock if the rice has dried out.
This casserole adapts Nigerian coconut rice, a coastal southern dish, into a baked one-pot format, a common home-kitchen approach for turning stovetop rice dishes into more hands-off meals for busy weeknights.
Yes, boneless thighs work and cook slightly faster -- check for doneness around the 25 to 30 minute mark instead of 35.
This usually means the foil seal wasn't tight enough and steam escaped -- press the foil down firmly around the rim, or add a few extra minutes covered before broiling.
Yes, a pinch of cayenne or extra curry powder in the sauce adds heat and warmth without changing the fruity chile flavor scotch bonnet brings.
Per serving (380g / 13.4 oz) · 5 servings total
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