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Sticky Coconut Chicken and Rice

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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/