Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes until browned on both sides, then remove from skillet and set aside.
1.5 lbs bone-in chicken thighs
In the same skillet, add diced onion and minced garlic. Sauté over medium heat until translucent and fragrant, about 3-4 minutes, stirring occasionally. Add the thyme leaves and cook for an additional minute until aromatic.
2 cloves garlic, 1 tablespoon fresh thyme leaves, 1 medium onion
Return the chicken to the skillet, placing it over the aromatics. Pour in the coconut milk and bring to a gentle simmer. Cover the skillet and cook over low heat for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly.
1.5 lbs bone-in chicken thighs, 1 can (13.5 oz) coconut milk, 2 tablespoons oil
While the chicken simmers, rinse the rice under cold water until the water runs clear. In a separate pot, cook the rice with 2 cups of water according to package instructions until fluffy, about 15 minutes. Keep warm.
1 cup long-grain white rice
Once the chicken is cooked and the sauce is thickened, remove from heat. Fluff the rice with a fork and serve it on plates. Top with the chicken thighs and spoon the rich coconut sauce over the rice. Garnish with additional thyme or herbs if desired.
