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Sticky Coconut Rice with Chicken Recipe

Sticky Coconut Rice with Chicken Recipe

Sticky Coconut Rice with Chicken Recipe is a quick, delicious one pot dinner featuring chicken, coconut milk, and crunchy cashews.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 500 kcal

Equipment

  • Dutch oven

Ingredients
  

Chicken and Seasonings

  • 1.5 lbs boneless, skinless chicken thighs each thigh cut into 2 equal-size pieces
  • 0.25 cup neutral oil such as safflower or canola
  • 2 teaspoon Kosher salt
  • 0.5 teaspoon black pepper

Vegetables and Aromatics

  • 1 small onion finely diced
  • 2 tablespoon minced fresh ginger about a 1-inch knob
  • 2 tablespoon minced fresh garlic about 4 cloves
  • 1.5 cups dry basmati or jasmine white rice rinsed until water runs clear
  • 1.75 cups low-sodium chicken broth
  • 1 can full-fat coconut milk 13.5 oz
  • 0.75 cup roasted cashews coarsely chopped, divided
  • 3 scallions green and white parts, thinly sliced (½ cup, packed)
  • 1 small handful fresh cilantro roughly chopped
  • Sriracha hot sauce for serving

Instructions
 

Cooking Instructions

  • Preheat oven to 375° F. Rub the chicken pieces with 1 tablespoon of oil. Season with 1 teaspoon of salt and ¼ teaspoon of pepper over both sides of the chicken.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium heat. Brown the chicken in two batches, about 2 ½ minutes per side (or 5 minutes per batch). Transfer the chicken to a plate and loosely cover with foil.
  • Add the remaining 1 tablespoon oil, onions, ginger, and garlic to the empty pot, and stir until fragrant, about 30 seconds. Add the rice and stir until it is evenly coated in the oil and aromatics. Stir in the chicken broth, coconut milk, bell pepper, ½ cup cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Scrape up any browned bits on the bottom of the pot leftover from the chicken and aromatics. Nestle the chicken on top of the rice mixture, along with any leftover juices from the plate. Raise the heat to high and bring the liquid to a boil.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, about 20 minutes. Season with salt and pepper to taste. Scatter cilantro and the remaining ¼ cup of cashews over the chicken and rice. Serve with lime wedges to squeeze (a must!) and sriracha lightly drizzled over the top (if desired).

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 50mgCalcium: 40mgIron: 2mg
Keyword Cashews, chicken, coconut milk, Easy Dinner, One-Pot Meal, Sticky Coconut Rice
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