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Sticky Coconut Chicken and Rice
Ingredients
1 1/2 pounds
boneless, skinless chicken thighs
1/4 cup
neutral oil
2 teaspoons
kosher salt
1/2 teaspoon
black pepper
2 tablespoons
minced fresh ginger
1 tablespoon
minced garlic
1 1/2 cups
short-grain white rice
1 3/4 cups
low-sodium chicken broth
1 can (13.5-ounce)
full-fat coconut milk
1
yellow bell pepper, chopped
1/2 cup
roasted cashews, coarsely chopped
3
scallions, sliced
2 tablespoons
coarsely chopped cilantro
Hot sauce
Beverages
Instructions
STEP 1
Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
STEP 2
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Brown chicken in batches for about 5 minutes per batch, turning halfway. Transfer to a plate.
STEP 3
Add remaining oil, ginger, and garlic to the pot, stirring until fragrant. Add rice and coat in oil. Add broth, coconut milk, bell pepper, cashews, scallions, salt, and pepper. Stir to lift browned bits. Arrange chicken on top and bring to a boil.
STEP 4
Cover and bake for 25 minutes until liquid is absorbed and chicken is cooked through. Scatter cilantro over and serve with hot sauce.
Nutrition Facts
(per serving)
Calories:
869 calories
Servings:
4 servings
Carbohydrates:
78 g
Fat:
42 g
Fiber:
1 g
Protein:
48 g
Sugar:
1 g
Meal Effort
Preparation:
10 minutes
Cook:
35 minutes
Total:
45 minutes