Coconut Chicken and Rice
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.
Coconut Chicken and Rice
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.
Cooking Instructions
- 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.
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