Sticky Coconut Chicken and Rice

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Oil

  Submarine Sandwich - Wegmans

  4 tbsp or 56g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Garlic

  Raw

  1 tbsp or 9g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¾ cup or 420g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cashews

  Chocolate Covered - Meijer

  ½ cup or 82g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

Directions

1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
2. In a large Dutch oven, heat 2 tablespoons 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.
3. Add the remaining 1 tablespoon 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 teaspoon salt and 1/4 teaspoon 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.
4. 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.
5. Recipe by: Kay Chun (source: https://cooking.nytimes.com/recipes/1023047-sticky-coconut-chicken-and-rice?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=14)

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