Sticky Coconut Chicken and Rice
Published Dec. 14, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
- ¼cup neutral oil, such as safflower or canola
- 2teaspoons kosher salt (Diamond Crystal)
- ½teaspoon black pepper
- 2tablespoons minced fresh ginger
- 1tablespoon minced garlic
- 1½cups short-grain white rice, rinsed until water runs clear
- 1¾cups low-sodium chicken broth
- 1(13.5-ounce) can full-fat coconut milk
- 1yellow bell pepper, cored, seeded and chopped (½-inch pieces)
- ½cup roasted cashews, coarsely chopped
- 3scallions, green and white parts, thinly sliced (½ packed cup)
- 2tablespoons coarsely chopped cilantro
- Hot sauce, for serving
Nutritional analysis per serving (4 servings)
869 calories; 42 grams fat; 22 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 48 grams protein; 1260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!
Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!
We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.
Three comments. First, the one-pot method has a high risk of ending with rice either uncooked or mushy, as many readers note. Do yourself a favor and cook fluffy jasmine rice separately according to package instructions, but substitute coconut water for regular water. Second, enhance the flavors with an onion, jalapeño or serrano, fish sauce, extra ginger and garlic, & garam masala. Squeeze in lime before serving. Third, brown the chicken before adding to the pot for complexity and flavor.
Did not even remotely come close to cooking rice in time allotted. Switched to stovetop to get dinner on the table.
Was a bland without the hot sauce but my kids really enjoyed it.
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