One-Pan Chicken Thighs With Coconut Creamed Corn

I happen to have a piece of ginger that is the size and dimension of my hand. Two inches of this piece would easily yield four times the amount of ginger one would want in this recipe. I am an experienced enough cook to figure out a suitable amount, but maybe others are not. Could food editors please indicate a measurable quantity? Thanks.

Something seemed to be missing on the first try. Added a bit of fish sauce, and also lemon grass to the coconut/corn mixture. That was the game changer for us.

This. Was. Delicious. Definitely use fish sauce, lime zest, lemongrass. Recommend stirring in a teaspoon or two of Better Than Bouillon chicken base to the coconut milk. Definitely salt your chicken thighs well at least 30 minutes ahead. Definitely roast the chicken thighs first at 450 (both sides) and finish the dish in the oven at 375.

Wow, this was great and easy to cook! We didn’t have enough corn on hand, so I did it with half green peas and half corn. The sweetness of the peas added well to the dish. I also used lime zest to bring up the citrus flavor a notch. Mine actually turned out to look pretty much as the picture does. The key to making crispy chicken is to set it and forget it for 15 minutes. The skin was perfect!

I'm going to make this next week (after my bi-weekly grocery store trip). I love the idea of using shrimp but am thinking I'd cut out the initial step of frying them and just add them to the top of the corn/coconut milk mixture. 10 minutes cooking on top seems like more than enough for raw shrimp but would love to hear your thoughts?

Cooked it again, with greater success. Put in more ginger and garlic, and used 3/4 teaspoon of crushed red pepper. Also cooked the chicken with lots of salt and pepper in coconut oil. The latter worked really well. It was delish and easy. Served with Greek style lemon potatoes.

This was delicious (half a pepper was enough heat for me) and a hit all around, but it was also a mess to cook. I am thinking of oven roasting the chicken next time and then finishing it stovetop with the corn mixture.

I agree this is a good template to adapt to S. Asian, Latin American or SE Asian flavors, but a bit mild as written. I added turmeric, cumin, and coriander and a finely diced roasted poblano pepper, and finished it with chopped cilantro along with the scallion greens and lime. I put it in the oven for 20 minutes at 350 after adding the chicken back to the pan and the texture was great. I will definitely make this again, maybe next time with lemongrass and Thai lime leaves.

This was delicious! I did think it needed a little umami so sprinkled some fish sauce on my plate. Next time I will add some to the entire dish. Served it with rice.

Made this tonight and it was another winner! Used boneless, skinless chicken thighs, cooked with a bit of olive oil. Then followed as directions, except we were out of scallions, so used yellow onions. Had a leftover baked Yukon Gold potato, so threw it in. Then, thinking we need more vegies, threw in the last of the cherry tomatoes I had on-hand. Did use a Serrano chile. Just the right amount of heat, for me, could've used 2 for my husband. Will do again! Oh...Aroyo-D is THE coconut milk to use

Do yourself a favor and preheat the oven to 450 and throw the pan in for a final 15 minutes. The skin will crisp up again (the steaming in the corn makes it soggy) and the meat gets more crucial time to soften up the cartilage. I also added a little brown sugar along with the coconut milk for a little sweetness, which plays nicely with the squeeze of lime at the end. Delicious!!

This is a repeater! Next time, I will try just one bag of frozen corn instead of a whole 5 cups. I marinated the chicken in soy sauce before cooking. i did not add oil to pan, like in Cooks Illustrated Chicken Adobo recipe. I removed most of the oil before the next step with the corn. I also added fish sauce and garam masala. Finished in oven 25 minutes at 400 degrees instead of on stove (because 10 minutes for sure was not going to be enough!)

I just made a shrimp recipe from NYT in the skillet and it said just two minutes per side with the shrimp on top of other ingredients. Shrimp will get rubbery if cooked too long. It will turn pinkish white when done.

It was 25 mins of cook time rather than the 7 - 10 mins it says in step 3. 10 would have surely been completely raw.

If the shrimp are large enough to not make the endeavor a real pain or take too long to get in and get out (shrimp #1 through shrimp #whatever), and assuming you use peeled raw shrimp (or tail on), I think I'd do a quick 1-sided sear, then get the shrimp out of the pan asap, proceed w/ the recipe, and then finish the shrimp on top at the end (sear up), just enough to warm and finish them. I love the slight sear taste of shrimp. That said, ANY decent cooked shrimp is delish, seared or not! (-: