Rich, coconutty, schmaltzy, bright, funky, and tangy, this skillet chicken dinner tantalizes the taste buds on every level. Skin-on, bone-in chicken thighs are seasoned simply with salt and lots of pepper, then cooked skin side down in a skillet until the fat renders and you’re left with perfectly crisp skin. You’ll sizzle garlic and a mountain of shallots in the leftover rich schmaltz, which will flavor the sunny yellow coconut cream and turmeric rice that cooks in the pan with the chicken thighs as the meat finishes roasting.
Since the rice cooks in the oven uncovered (gotta preserve that crispy chicken skin!), soaking it for 30 minutes before cooking is key. The soak helps the rice absorb water, kick-starting the cooking process and helping it to stay tender, not dried out and sad.
While the chicken and rice are delicious on their own, they’re really a vehicle for the season’s MVP (Most Valuable Produce): the sweetest heirloom tomatoes. Feel free to use tomatoes of any shape, size, and color—as long as they’re in season, they’ll taste sublime in the super savory fish sauce dressing inspired by Vietnamese nuoc cham. And make sure to spoon all those tomato juices over the rice! —Asha Loupy
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Microplane Grater
$17 At Amazon
Citrus Juicer
$15 At Amazon
Mesh Sieve
$15 At Amazon
Whisk
$12 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Recipe information
Yield
4 servings
Ingredients
Chicken and rice
Tomatoes and assembly
Preparation
Chicken and rice
Step 1
Preheat oven to 400°. Place 1¼ cups basmati or other long-grain rice in a medium bowl. Pour in water to cover and swish vigorously with your fingers; drain. Repeat process until water runs clear (3–5 more times). Pour in cold water to cover and let soak 30 minutes.
Step 2
While the rice is soaking, season 2¼ lb. skin-on, bone-in chicken thighs (5–6) on both sides with 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and 1 tsp. coarsely ground black pepper. Arrange chicken thighs, skin side down, in a cold large ovenproof skillet and place over medium heat. Cook, undisturbed, until skin is golden brown and some of the fat has cooked out, 10–12 minutes. Turn over and cook until other side is light golden, 5–7 minutes. Transfer chicken to a plate, leaving fat behind in pan.
Step 3
Increase heat to medium-high and cook 2 large shallots, thinly sliced, and 4 garlic cloves, thinly sliced, in same pan, stirring often, until softened and starting to turn golden brown, about 5 minutes. Add 1¼ tsp. ground turmeric and cook, stirring, 30 seconds.
Step 4
Drain rice, add to skillet, and stir until each grain is coated. Add zest of 1 lime, ¾ cup coconut cream, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1¾ cups water. Stir to combine, making sure to scrape up any browned bits stuck to bottom of pan, and bring to a gentle boil.
Step 5
Nestle chicken into rice mixture in skillet, making sure the crisp skin is above the liquid. Transfer pan to oven and bake, uncovered, until rice is cooked through and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 20–25 minutes. Remove chicken from oven and let rest 5 minutes.
Tomatoes and assembly
Step 6
While the chicken and rice are baking, whisk 2 Tbsp. fish sauce, 2 Tbsp. fresh lime juice, and 1 Tbsp. light brown sugar in a medium bowl until sugar is dissolved. Stir in 2 red or green Thai chiles or 1 serrano chile, thinly sliced.
Step 7
Slice 1½ lb. tomatoes, preferably heirloom, in varying shapes and sizes (cut some into large chunks and others into wedges). Add tomatoes and 1 small shallot, thinly sliced, to bowl with dressing and gently toss to coat.
Step 8
Just before serving, add ½ cup coarsely chopped cilantro and ½ cup mint leaves, torn if large, to tomato salad and gently toss to combine.
Step 9
Serve chicken and rice in skillet with nuoc cham tomatoes alongside.
