- Dinner
Sticky Coconut Chicken and Rice
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb
Time: ~1 hr
Ingredients
- Boneless Chicken Thighs, skinless chicken thighs, each thigh cut into 2 equal-size pieces1.5 lbs
- Neutral Oil, such as safflower or canola¼ cup
- Kosher Salt, Diamond Crystal2 tsp
- Black Pepper½ tsp
- Minced Ginger2 tbsp
- Minced Garlic1 tbsp
- Short-grain White Rice, rinsed until water runs clear1½ cups
- Chicken Stock1¾ cups
- Full-fat Coconut Milk, 13.5-ounce1 can
- Yellow Bell Pepper, cored, seeded and chopped (1/2-inch pieces)×1
- Roasted Cashew, coarsely chopped½ cup
- Green Onions, green and white parts, thinly sliced (1/2 packed cup)×3
- Cilantro2 tbsp
- Hot Sauce, for servingto taste
Instructions
Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. 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 and 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, then divide among bowls. Serve with hot sauce.
Recipe from cooking.nytimes.com