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Sticky Coconut Chicken and Rice

Sticky Coconut Chicken and Rice

This Sticky Coconut Chicken and Rice recipe is a comforting one-pot dish featuring fragrant coconut rice and tender chicken thighs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main
Cuisine Asian
Servings 4 servings
Calories 550 kcal

Equipment

  • Dutch oven

Ingredients
  

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

Instructions
 

  • 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.

Notes

This dish features fragrant coconut rice infused with aromatic ginger, garlic, and scallion, with toasty cashews adding nuttiness. Chicken thighs absorb the coconut milk, keeping the meat tender. Fresh cilantro and hot sauce complement the flavors.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 3mg
Keyword Chicken, Coconut Milk, comfort food, One Pot Meal, rice, Sticky Coconut Chicken and Rice
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