Sticky Coconut Chicken and Rice
Ingredients
- 1-½ pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
- ¼ cup neutral oil, such as safflower or canola
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 2 tbsp. fresh ginger, minced
- 1 tbsp. garlic, minced
- 1-½ cups short-grain white rice, rinsed until water runs clear
- 1-¾ cups low-sodium chicken broth
- 1 13.5-ounce can full-fat coconut milk
- 1 yellow bell pepper, cored, seeded and chopped into ½-inch pieces
- ½ cup cashews, roasted, coarsely chopped (see note)
- 3 scallions, green and white parts, thinly sliced
- 2 tbsp. cilantro, coarsely chopped
- Hot sauce, for serving
Instructions
- Pre-heat the oven to 375°F.
- Rub chicken with 1 tablespoon of oil; season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, over medium heat, heat 2 tablespoons of the oil; working in two batches, brown chicken, turning halfway, until no longer pink; around 5 minutes per batch; transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot; and stir until fragrant; 30 seconds.
- Add rice and stir until evenly coated in the oil.
- Add broth, coconut milk, bell pepper, cashews, scallions, the remaining 1 teaspoon salt and ¼ teaspoon pepper; stir to lift up any browned bits on the bottom of the pot.
- Arrange chicken on top; add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through; 25 minutes.
- Scatter cilantro over the chicken and rice; divide among bowls; serve with hot sauce.
Notes
The recipe for How to Roast Cashews can be found at our CompleteComfortFoods.com website at the link below:
https://completecomfortfoods.com/how-to-toast-walnuts/