Heat olive oil in a dutch oven over medium-high heat.
1 tsp Olive oil
Heat the oven to 400.
Sprinkle salt and paper over the chicken.
1 lb Chicken thighs, boneless and skinless, 1/2 tsp Salt, 1/2 tsp Pepper
When the dutch oven is hot, brown the chicken for 3-4 minutes per side. When finished, put the chicken on a plate.
Add the onions and ginger to the dutch oven and heat until translucent for 5 minutes.
1 ea Onion, diced, 1 inch Fresh ginger, peeled and minced
Pour the coconut milk and chicken broth into the dutch oven and stir to scrape up any brown bits.
15 oz Coconut milk, 1-1/2 cups Chicken broth
Add the rice and stir to coat.
1-1/2 cups long grain rice, uncooked
Put the chicken back into the dutch oven with the rice and sprinkle with the coconut.
1/2 cup coconut, unsweetened and shredded
Cover the dutch oven with its lid and place it into the oven, baking for 20-25 minutes until the rice and chicken are cooked.
When finished baking, sprinkle the scallions and cilantro over the chicken and rice mixture and squeeze the juice from the limes.
2 ea Scallions, diced, 1/4 cup Cilantro, chopped, 2 ea Limes