INGREDIENTS
2 cups
white jasmine rice
1
small onion, finely chopped
1
(13.66-oz.) Thai Kitchen coconut milk
1 1/2 cups
low-sodium chicken broth
2 tbsp
plus 1 tsp. chopped fresh thyme leaves
2 tsp
kosher salt, plus more for seasoning
1/2 tsp
McCormick ground black pepper, plus more for seasoning
4
bone-in, skin-on chicken thighs (about 1 1/2 lb.)
1 tbsp
coconut oil, melted
2 tbsp
freshly chopped parsley
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