Coconut Baked Chicken Thighs Recipe

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Coconut Baked Chicken Thighs
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.16 Kcal (704 kJ)
Calories from fat 148.39 Kcal
% Daily Value*
Total Fat 16.49g 25%
Sodium 706.56mg 29%
Potassium 343.53mg 7%
Total Carbs 5.46g 2%
Sugars 2.3g 9%
Dietary Fiber 2.45g 10%
Protein 2.83g 6%
Vitamin C 7mg 12%
Vitamin A 0.4mg 13%
Iron 2.2mg 12%
Calcium 63.1mg 6%
Amount Per 100 g
Calories 116.57 Kcal (488 kJ)
Calories from fat 102.87 Kcal
% Daily Value*
Total Fat 11.43g 25%
Sodium 489.8mg 29%
Potassium 238.14mg 7%
Total Carbs 3.78g 2%
Sugars 1.6g 9%
Dietary Fiber 1.7g 10%
Protein 1.96g 6%
Vitamin C 4.8mg 12%
Vitamin A 0.3mg 13%
Iron 1.5mg 12%
Calcium 43.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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