Sticky Coconut Chicken and Rice

Name: Sticky Coconut Chicken and Rice
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Chicken Thigh, boneless, skinless, each thigh cut into 2 equal-size pieces; 1/4 cups Neutral Oil, such as safflower or canola; 2 tsp Kosher Salt, Diamond Crystal; 1/2 tsp Pepper (Black); 2 tbsp Ginger, minced fresh; 1 tbsp Garlic, minced; 1 1/2 cups Short-Grain White Rice, rinsed until water runs clear; 1 3/4 cups Low Sodium Chicken Broth; 14oz Coconut Milk, full-fat, canned; 1 Yellow Bell Pepper, cored, seeded and chopped (½-inch pieces); 1/2 cups Cashews, roasted, coarsely chopped; 3 Scallions, green and white parts, thinly sliced (½ packed cup); 2 tbsp Cilantro, coarsely chopped; Some Hot Sauce, for serving

Tender chicken thighs are browned, then baked with fragrant ginger, garlic, coconut milk, and broth so the rice turns rich, creamy, and deeply savory. Chopped bell pepper, scallions, cilantro, and cashews add color, crunch, and freshness, while a splash of hot sauce at the table finishes the dish with a little heat.

Tender chicken thighs are browned, then baked with fragrant ginger, garlic, coconut milk, and broth so the rice turns rich, creamy... Show more

From Nytimes · Original recipe

Health Grade

C+ · Balanced

Time

45 min

Price

1,16 €

Calories

919 kcal

one pot

gluten free

high protein

low sugar

Method

Heat the oven

Set a rack in the middle of the oven and preheat it to 375° F so it is fully hot by the time the pot is ready to bake.

Prep the produce

Peel and finely mince the Ginger and Garlic. Core, seed, and chop the Yellow Bell Pepper into 1/2-inch pieces. Thinly slice the Scallions, keeping the green and white parts together, and coarsely chop the Cilantro. Coarsely chop the Cashews if they are still whole.

Rinse the rice

Place the Short-Grain White Rice in a bowl or sieve and rinse under cold water, swishing with your hand, until the water runs mostly clear. Drain it well so excess water does not dilute the cooking liquid.

Cut and season chicken

Cut the Chicken Thighs into 2 equal-size pieces if they are not already portioned. Pat them very dry with paper towels, then toss with 1 tablespoon of the Neutral Oil, 1 teaspoon of the Kosher Salt, and 1/4 teaspoon of the Black Pepper until every piece is lightly coated.

Brown the chicken

Set a large Dutch oven or other heavy ovenproof pot over medium heat and add 2 tablespoons oil. When the oil looks fluid and shimmery, add half the chicken in a single layer. Cook until browned on the first side, flip, and cook until browned on the second side and mostly cooked through, about 5 minutes per batch. Transfer to a plate, then repeat with the remaining chicken.

Bloom aromatics

Add the remaining 1 tablespoon oil to the same pot. Stir in the minced ginger and garlic and cook for 30 seconds, stirring constantly, just until fragrant and no longer raw.

Build the pot

Add the drained rice and stir for about 1 minute so every grain is coated in the oil and aromatics. Pour in the Low-Sodium Chicken Broth and Coconut Milk, then add the chopped bell pepper, chopped cashews, sliced scallions, the remaining 1 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Scrape the bottom of the pot well to loosen any browned bits. Nestle the browned chicken pieces on top along with any juices from the plate, then bring everything to a boil over high heat.

Bake until tender

Cover the pot tightly and transfer it to the oven. Bake for 25 minutes, until the rice has absorbed the liquid, the grains are tender, and the chicken is fully cooked through.

Finish and serve

Remove the pot from the oven and sprinkle the chopped cilantro over the top. Fluff the rice gently around the chicken, then spoon the chicken and rice into bowls. Serve with Hot Sauce on the side for anyone who wants extra heat.

Ingredients

Method

For 4 servings

Adjust servings

2 lbs Chicken Thigh, boneless, skinless, each thigh cut into 2 equal-size pieces
1/4 cups Neutral Oil, such as safflower or canola
2 tsp Kosher Salt, Diamond Crystal
1/2 tsp Pepper (Black)
2 tbsp Ginger, minced fresh
1 tbsp Garlic, minced
1 1/2 cups Short-Grain White Rice, rinsed until water runs clear
1 3/4 cups Low Sodium Chicken Broth
14oz Coconut Milk, full-fat, canned
1 Yellow Bell Pepper, cored, seeded and chopped (½-inch pieces)
1/2 cups Cashews, roasted, coarsely chopped
3 Scallions, green and white parts, thinly sliced (½ packed cup)
2 tbsp Cilantro, coarsely chopped
Some Hot Sauce, for serving

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

919 kcal

46% of Daily kcal

Protein

48 g

97% RDI

Fat

50 g

12g sat fat

Carbs

69 g

25% RDI

Sugar

5.7 g

11% RDI

Fiber

3.1 g

10% RDI

Salt

5.2 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.7 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

2 lbs Chicken Thigh, boneless, skinless, each thigh cut into 2 equal-size pieces
1/4 cups Neutral Oil, such as safflower or canola
2 tsp Kosher Salt, Diamond Crystal
1/2 tsp Pepper (Black)
2 tbsp Ginger, minced fresh
1 tbsp Garlic, minced
1 1/2 cups Short-Grain White Rice, rinsed until water runs clear
1 3/4 cups Low Sodium Chicken Broth
14oz Coconut Milk, full-fat, canned
1 Yellow Bell Pepper, cored, seeded and chopped (½-inch pieces)
1/2 cups Cashews, roasted, coarsely chopped
3 Scallions, green and white parts, thinly sliced (½ packed cup)
2 tbsp Cilantro, coarsely chopped
Some Hot Sauce, for serving

🧂 Plus ~1g of salt

Sticky Coconut Chicken and Rice

Method

Heat the oven

Prep the produce

Rinse the rice

Cut and season chicken

Brown the chicken

Bloom aromatics

Build the pot

Bake until tender

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

You might also like