Name: Coconut Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 1/2 pounds (680 g) boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces; 1/4 cup vegetable oil (60 ml); 2 teaspoons (10 ml) kosher salt; 1/2 teaspoon (3 ml) black pepper; 2 tablespoons (30 ml) minced fresh ginger; 1 tablespoon (15 ml) minced garlic; 1 1/2 cups (360 ml) short-grain white rice, rinsed until water runs clear; 1 3/4 cups low-sodium chicken broth (420 ml); 1 (13.5-ounce) can full-fat coconut milk; 1 yellow bell pepper, cored, seeded and chopped (1/2-inch pieces); 1/2 cup (120 ml) roasted peanuts, coarsely chopped; 3 scallions, green and white parts, thinly sliced (1/2 packed cup); 2 tablespoons (30 ml) coarsely chopped cilantro; Hot sauce, for serving

Description

Learn how to make delicious Coconut Chicken and Rice with this easy recipe! Perfect for a flavorful and satisfying meal. Try it today!

Ingredients

1 1/2 pounds (680 g) boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup vegetable oil (60 ml)
2 teaspoons (10 ml) kosher salt
1/2 teaspoon (3 ml) black pepper
2 tablespoons (30 ml) minced fresh ginger
1 tablespoon (15 ml) minced garlic
1 1/2 cups (360 ml) short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth (420 ml)
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (1/2-inch pieces)
1/2 cup (120 ml) roasted peanuts, coarsely chopped
3 scallions, green and white parts, thinly sliced (1/2 packed cup)
2 tablespoons (30 ml) coarsely chopped cilantro
Hot sauce, for serving

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Instructions

Preheat your oven to 375 degrees Fahrenheit. Coat the chicken pieces with 1 tablespoon of oil, and season them with 1 teaspoon of salt and ¼ teaspoon of pepper.
In a large Dutch oven, warm up 2 tablespoons of oil over medium heat. Sear the chicken in two portions, flipping once, until they lose their pink color, about 5 minutes per batch. Move them to a plate.
Pour the remaining 1 tablespoon of oil into the empty pot, add the ginger and garlic, and cook until they release their aroma, roughly 30 seconds.
Mix in the rice, ensuring it is fully covered with oil. Introduce the broth, coconut milk, bell pepper, peanuts, scallions, and the rest of the salt and pepper. Stir to loosen any browned bits at the bottom.
Place the chicken on top, pour in any juices collected on the plate, and bring it to a vigorous boil over high heat.
Cover the pot and transfer it to the oven. Bake until the liquid is fully absorbed, the rice is soft, and the chicken is thoroughly cooked, approximately 25 minutes.
Sprinkle cilantro over the chicken and rice, then portion it out into bowls. Offer hot sauce on the side.

Notes

Marinate chicken in soy sauce, honey, and lime juice for added flavor.
Swap yellow bell pepper with red or orange for a sweeter taste.
Squeeze fresh lime juice before serving to enhance the dish.