Coconut Chicken and Rice

Name: Coconut Chicken and Rice
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds boneless and skinless chicken thighs; 1/4 cup neutral oil, like canola; 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; Pinch red pepper flakes (optional); 1 teaspoon turmeric (optional); 1 1/2 cups rice (preferably short-grain but any type will work), rinsed until water runs clear; 1 3/4 cups chicken broth; 1 (13.5 ounce) can full-fat coconut milk; 1 yellow bell pepper, cored, seeded and cut in bite-size pieces; 1/2 cup roasted cashews; 4 scallions, green and white parts, thinly sliced; 2 tablespoons coarsely chopped cilantro; Hot sauce, optional

Ricardo @tallcook

Manhattan, New York, United States

The recipe for this easy and flavorful dish was published by Kay Chun in The New York Times. I added the turmeric and the red pepper flakes.

#GoldenApron23

The recipe for this easy and flavorful dish was published by Kay Chun in The New York Times. I added the turmeric and the red pepper flakes.

#GoldenApron23

Ricardo @tallcook

Manhattan, New York, United States

The recipe for this easy and flavorful dish was published by Kay Chun in The New York Times. I added the turmeric and the red pepper flakes.

#GoldenApron23

The recipe for this easy and flavorful dish was published by Kay Chun in The New York Times. I added the turmeric and the red pepper flakes.

Saved

Ingredients

1 hour

6 servings

3 poundsboneless and skinless chicken thighs
1/4 cupneutral oil, like canola
2 teaspoonskosher salt
1/2 teaspoonground black pepper
2 tablespoonsminced fresh ginger
1 tablespoonminced garlic
Pinchred pepper flakes (optional)
1 teaspoonturmeric (optional)
1 1/2 cupsrice (preferably short-grain but any type will work), rinsed until water runs clear
1 3/4 cupschicken broth
1 (13.5 ounce)can full-fat coconut milk
1yellow bell pepper, cored, seeded and cut in bite-size pieces
1/2 cuproasted cashews
4scallions, green and white parts, thinly sliced
2 tablespoonscoarsely chopped cilantro
Hot sauce, optional

Saved

Steps

1 hour

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.
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.
3

Add the remaining 1 tablespoon oil, the ginger, garlic, red pepper flakes and turmeric, if using, to the empty pot, and stir until fragrant, 30 seconds.
Add rice and stir until evenly coated in the oil.
4

Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼4 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.
5

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.