Coconut Chicken with Sticky Rice
Today, we are making Coconut Chicken with Sticky Rice. Lots of flavors, and everything cooks in one pot.
Yield: 4 people
Calories: 300kcal
Equipment
- Dutch Oven or oven proof casserole pan
Materials
- 4 boneless skinless chicken thighs, cut in half
- ¼ cup canola oil
- Salt & Pepper to taste
- 2 tbsp ginger chopped
- 1 tbsp garlic minced
- 1 ½ cups white rice
- 1 ¾ cups chicken broth
- 1 can coconut milk
- 1 bell pepper seeded and chopped
- ½ cup roasted cashews coarsely chopped
- 3 scallions sliced
- 2 tbsp chopped cilantro
Instructions
- Heat oven to 375 degrees.
- Cut chicken into 1" pieces
- Rub chicken with 1 tbsp of oil,
- Season chicken with salt & pepper
- In a large Dutch oven, heat 2 tbsp of the oil over med heat.
- Working in batches, brown chicken, turning halfway, about 5 minutes per batch.
- Transfer chicken to a plate.
- Add the remaining 1 tbsp oil, ginger and garlic to the 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 salt & pepper
- Stir to get any browned bits on the bottom of the pot.
- Arrange chicken on top, with juices from the plate and bring to a boil over high.
- Cover and bake in oven until 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.
Video
Nutrition
Serving: 0.8cup | Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 530mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1586IU | Vitamin C: 26mg | Calcium: 425mg | Iron: 4mg