STICKY COCONUT CHICKEN AND RICE
4-6
1
hourWe spied this one pot wonder over at New York Times recipes and knew we had to give it a go. Tender boneless, skinless chicken thighs are seasoned with Japanese Curry and slow simmered in coconut milk, ginger, garlic and cashews. This dish is all about irresistible savory-sweet harmony that infuses into the rice. This is one pot goodness, resulting in a comforting and satisfying meal that’s also easy to prepare and clean up.
Ingredients
2 lbs boneless, skinless chicken thighs
1 tsp salt
1 Tbl grated ginger
1 Tbl grated garlic
1 1/2 cups short grain rice
1 3/4 cup broth
1 tsp salt
1 can full fat coconut milk
1 yellow bell pepper, seeded and chopped
1/2 cup roasted cashews, chopped
4 scallions, slivered
Chopped cilantro for serving
Instructions
- Heat oven to 375°F. Cut each thigh into three pieces. Season on all sides with Japanese Curry and salt. Set aside.
- Heat a Dutch oven, over medium and drizzle in Roasted Garlic Avocado Oil to coat the bottom. Working in batches, brown chicken, turning halfway, until golden brown, moving the chicken to a plate as its browned. Add more oil to the pot as needed to prevent scorching as you work through the remaining chicken.
- Add the the ginger and the garlic to the pot, and add in a splash of water if needed to get things moving. Stir, scraping up any browned bits, and saute for 1 minute.
- Add the rice and stir until coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and 1 teaspoon salt. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Once the mixture boils, 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.
