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Sticky Coconut Rice with Chicken Recipe

Sticky Coconut Rice with Chicken and Cashews

Enjoy this Sticky Coconut Rice with Chicken Recipe, a quick and delicious one-pot meal featuring chicken, rice, 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 550 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs 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
  • 1 small onion finely diced
  • 2 tablespoon fresh ginger minced, about a 1-inch knob
  • 2 tablespoon fresh garlic minced, 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 13.5 oz can full-fat coconut milk
  • 2 yellow bell peppers cored, seeded and chopped (½-inch pieces)
  • 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
  • 1 lime cut into wedges, for serving
  • Sriracha hot sauce for serving

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: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword cashew recipe, chicken recipe, Coconut Rice, easy dinner, one-pot meal, sticky rice
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