Sticky Coconut Chicken and Rice Recipe

Name: Sticky Coconut Chicken and Rice Recipe
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces; 1/4 cup neutral oil, such as safflower or canola; 2 teaspoons kosher salt (Diamond Crystal); 1/2 teaspoon black pepper; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; 1 1/2 cups short-grain white rice, rinsed until water runs clear; 1 3/4 cups low-sodium chicken broth; 1 (13.5-ounce) can full-fat coconut milk; 1 yellow bell pepper, cored, seeded and chopped (½-inch pieces); 1/2 cup roasted cashews, coarsely chopped; 3 scallions, green and white parts, thinly sliced (½ packed cup); 2 tablespoons coarsely chopped cilantro; Hot sauce, for serving

"This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews The cashews soften as the rice steams, adding subtle nuttiness to the dish Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy..."

INGREDIENTS

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1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces

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1/4 cup neutral oil, such as safflower or canola

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2 teaspoons kosher salt (Diamond Crystal)

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1/2 teaspoon black pepper

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2 tablespoons minced fresh ginger

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1 tablespoon minced garlic

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1 1/2 cups short-grain white rice, rinsed until water runs clear

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1 3/4 cups low-sodium chicken broth

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1 (13.5-ounce) can full-fat coconut milk

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1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)

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1/2 cup roasted cashews, coarsely chopped

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3 scallions, green and white parts, thinly sliced (½ packed cup)

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2 tablespoons coarsely chopped cilantro

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Hot sauce, for serving

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