Sticky Coconut Chicken and Rice
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic, and scallions, 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.
Servings: 4
Equipment
- Large Dutch oven
Ingredients
- 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
- ½ teaspoon black pepper
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1½ cups short-grain white rice rinsed until water runs clear
- 1¾ cups low-sodium chicken broth
- 1 (13.5oz) 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
Instructions
- Heat oven to 375°F. 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 heat. Working in two batches, brown chicken, turning halfway, until no longer pink, about 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon of 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 of salt, and ¼ teaspoon of 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 heat.
- Cover, and bake until all of the liquid is absorbed, the rice is tender, and the chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
