Lemongrass Chicken and Rice Casserole

Coconut milk, mushrooms, ginger, and lemongrass simmer alongside chicken thighs and drumsticks in this mashup of Southern and Asian flavors.

Calories

160

Carbohydrates

37g

Protein

10g

Potassium

468mg

Fiber

1g

Sugar

8g

Ingredients

1 tablespoon canola oil
4 chicken leg quarters, split into drumsticks and thighs (about 2 1/2 pounds)
Salt and white pepper
1/2 cup finely chopped onion
3 cloves garlic, thinly sliced
1-inch piece fresh ginger, peeled and minced
5 ounces shiitake mushrooms, stems removed and caps cut into 1/2-inch pieces (about 1 cup)
3 cups jasmine rice or other long-grain rice, rinsed and drained
3 1/2 cups chicken stock
1 (13.5-ounce) can unsweetened coconut milk
2 stalks lemongrass, top half removed and discarded, bottom half split lengthwise and crushed with the side of a chef’s knife
1/2 cup chopped fresh cilantro
2 scallions, green parts only, thinly sliced
1 lime, cut into 6 wedges

Preheat oven to 425°F.
In a 12- x 18-inch metal roasting pan or a 5-quart Dutch oven, heat the oil over medium heat. Season the chicken with salt and white pepper, then place it skin side down in the pan and sear for 3 minutes. Transfer the pan to the oven and roast until golden brown, about 5 minutes. Flip the chicken and roast for an additional 5 minutes. Remove the chicken from the oven and transfer to a plate.
Discard all but 1 tablespoon oil from the pan. Place the pan back over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until the onion is translucent, 3 to 4 minutes. Add the mushrooms and continue cooking until softened, another 3 to 4 minutes. Add the rice, chicken stock, and coconut milk. Season with salt and white pepper and stir to combine.
Nestle the chicken and lemongrass on top of the rice. Increase the heat to bring the liquid to a boil. Cover the pan with aluminum foil, place it in the oven, and bake until the rice is tender and the chicken is cooked through, about 15 minutes.
Remove the pan from the oven and let the dish rest, covered, on the stovetop for an additional 10 minutes. Garnish with the cilantro and green onions. Serve immediately, straight from the pan, with lime wedges.