Sticky Coconut Chicken and Rice

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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 the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Rating

Ingredients

  • 1 1/2pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
  • 1/4cup neutral oil, such as safflower or canola
  • 2teaspoons kosher salt (Diamond Crystal)
  • 1/2teaspoon black pepper
  • 2tablespoons minced fresh ginger
  • 1tablespoon minced garlic
  • 1 1/2cups short-grain white rice, rinsed until water runs clear
  • 1 3/4cups low-sodium chicken broth
  • 1(13.5-ounce) can full-fat coconut milk
  • 1yellow bell pepper, cored, seeded and chopped (½-inch pieces)
  • 1/2cup roasted cashews, coarsely chopped
  • 3scallions, green and white parts, thinly sliced (½ packed cup)
  • 2tablespoons coarsely chopped cilantro
  • Hot sauce, for serving
Set base servings to enable scaling:

Directions

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 42 gramsCalories: 869Saturated Fat: 22 gramsUnsaturated Fat: 17 gramsSodium: 1260 milligramsSugar: 1 gramFiber: 1 gramCarbohydrate: 78 gramsProtein: 48 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1023047-sticky-coconut-chicken-and-rice