Coconut Baked Chicken Thighs

READY IN: 53mins
Recipe by Paprika Pink

Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning

Top Review by Karen Elizabeth

What a very easy dish!!! And I actually had plum vinegar, thanks to a love of haunting Asian markets and buying interesting bottles :) I used chicken breast fillets, the only thing I would say, it took a lot longer to cook than I expected, so in the end we had something else for a light supper, I let this cool and finish off cooking by itself and we had it the next night instead -- definitely worth waiting for!! I'd say it needs about an hour in the oven, my oven at any rate. I didnt find a strong coconut taste, but I can say we really enjoyed this and I will definitely make it again. Thank you, PP, made for PAC Fall 2012

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Defrost spinach in microwave.
  3. Spread rice in the bottom of a 9 by 13 inch baking dish.
  4. Add coconut milk and chicken broth.
  5. Sprinkle with vinegar, oil, and spices.
  6. Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
  7. Use chopsticks to distribute spinach throughout casserole.
  8. Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
  9. Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a