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Sticky Coconut Rice with Chicken Recipe

Sticky Coconut Rice with Chicken Recipe

This Sticky Coconut Rice with Chicken Recipe is a delicious and comforting dish featuring tender chicken and flavorful coconut rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 550 kcal

Equipment

  • Dutch oven

Ingredients
  

Chicken

  • 1 ½ lbs boneless, skinless chicken thighs cut into 2 equal-size pieces
  • ¼ cup neutral oil such as safflower or canola
  • 2 teaspoon Kosher salt
  • ½ teaspoon black pepper

Aromatics

  • 1 small onion finely diced
  • 2 tablespoon minced fresh ginger about a 1-inch knob
  • 2 tablespoon minced fresh garlic about 4 cloves

Rice and Liquids

  • 1 ½ cups dry basmati or jasmine white rice rinsed until water runs clear
  • 1 ¾ cups low-sodium chicken broth
  • 1 (13.5 oz) full-fat coconut milk

Vegetables

  • ¾ cup roasted cashews coarsely chopped, divided
  • 3 scallions green and white parts, thinly sliced (½ cup, packed)

Garnishes

  • fresh cilantro small handful, roughly chopped
  • 1 lime cut into wedges, for serving
  • 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: 1plateCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 15mg
Keyword chicken recipe, Comfort Food, easy dinner, Sticky Coconut Rice
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