Sticky Coconut Chicken and Rice Secret Recipes

 Sticky Coconut Chicken and Rice

TIME : 45 MINUTES 

The warm coconut rice in this one-pot chicken recipe is flavorful and studded with toasty cashews, ginger, garlic, and scallion. The recipe gains a subtle nuttiness from the cashews, which soften while the rice steams. As the chicken thighs cook, the coconut milk is absorbed, keeping the flesh moist and soft. While hot sauce offers great spice and tang to balance the creamy, rich, and slightly sweet rice, fresh chopped cilantro lends brightness to the dish.

INGREDIENTS

Yield:

4 servings

1½ pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces

¼ cup neutral oil, such as safflower or canola

2 teaspoons kosher salt (Diamond Crystal)

½teaspoon black pepper

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1½cups short-grain white rice, rinsed until water runs clear

1¾ cups low-sodium chicken broth

1(13.5-ounce)  can full-fat coconut milk

1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)

½ cup roasted cashews, coarsely chopped

3 scallions, green and white parts, thinly sliced (½ packed cup)

2 tablespoons coarsely chopped cilantro

Hot sauce, for serving 

PREPARATION

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. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.

Step 3

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.

Step 4

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.