Sticky Coconut Chicken and Rice
Adapted from Kay Chun/NYT Cooking
Feeds 4-6; 15 minutes active cooking, 25 minutes passive cooking
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1”-2” pieces
¼ cup neutral oil, such as safflower or canola
2 tsp kosher salt (Diamond Crystal)
½ tsp black pepper
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
1½ cups short-grain white rice, rinsed until water runs clear
1¾ cups chicken stock
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
½ cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 Tbsp coarsely chopped cilantro
Hot sauce and lime, for serving
Preparation
Heat oven to 375 degrees. Toss 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. Throw chicken in and cook for a few minutes until some pieces start to pick up color, then 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 and lime.
