MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sticky Coconut Chicken & Rice
Categories: Poultry, Rice, Herbs, Vegetables, Nuts
Yield: 4 servings
1 1/2 lb Boned, skinned thighs; each
- thigh cut in 2 equal-size
- pieces
1/4 c Neutral oil
2 ts Kosher salt
1/2 ts Black pepper
2 tb Fresh ginger; minced
1 tb Garlic; minced
1 1/2 c Short-grain white rice;
- rinsed until water runs
- clear
1 3/4 c Chicken broth
13 1/3 oz Can full-fat coconut milk
1 Yellow bell pepper; cored,
- seeded, chopped in 1/2"
- pieces
1/2 c Roasted cashews; coarse
- chopped
3 Scallions; green/white parts
- thin sliced
2 tb Cilantro; coarse chopped
Hot sauce; to serve
Set oven @ 375 F/190 C.
Rub chicken with 1 tb of oil, and season with 1 ts of salt and
1/4 ts of pepper.
In a large Dutch oven, heat 2 tb 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.
Add the remaining 1 tb 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 ts salt and 1/4 ts 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.
Recipe by Kay Chun
RECIPE FROM:
https://cooking.nytimes.com
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