
By Rebecca King
Sticky Coconut Chicken and Rice
8 steps
Cook:45min
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.
Updated at: Wed, 16 Aug 2023 18:41:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories899.3 kcal (45%)
Total Fat48.9 g (70%)
Carbs71.7 g (28%)
Sugars1.2 g (1%)
Protein45.1 g (90%)
Sodium1141.9 mg (57%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1.5 poundsboneless skinless chicken thighs
each thigh cut into 2 equal-size pieces

¼ cupneutral oil
such as safflower or canola

2 teaspoonskosher salt

½ teaspoonblack pepper

2 tablespoonsfresh ginger
minced

1 tablespoonminced garlic

1 ½ cupsshort-grain white rice
rinsed until water runs clear

1 ¾ cupslow-sodium chicken broth

13.5 ouncecan full-fat coconut milk

1yellow bell pepper
cored, seeded and chopped, 1/2-inch pieces

½ cuproasted cashews
coarsely chopped

½ cupscallions
green and white parts, thinly sliced

2 tablespoonscilantro
coarsely chopped

hot sauce
for serving
Instructions
Step 1
Step 1
Step 2
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 3
Step 2
Step 4
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 5
Step 3
Step 6
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 7
Step 4
Step 8
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.
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