One-Pot Coconut Chicken and Rice

• 5 Tablespoons of oil

• 2 teaspoon salt

• ½ teaspoon black pepper

• 1 ½ pounds chicken thigh

• 2 Tablespoons fresh ginger, minced

• 4 garlic cloves, minced

• 1½ cups short-grain white rice

• 1¾ cups low-sodium chicken broth

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

• 1 yellow bell pepper, seeded, and chopped into ½-inch pieces

• ½ cup of roasted cashews, coarsely chopped

• 3 scallions (green and white parts), thinly sliced

• 2 Tablespoons coarsely chopped cilantro

• Hot sauce for serving

1) Gather ingredients and prepare the chicken:

• In a small bowl, mix 1 Tablespoon of oil with 1 teaspoon salt and ¼ teaspoon pepper

• Cut each chicken thigh (1 ½ pounds in total)  into 2 equal-size pieces

• In a small bowl, mix 1 tablespoon oil with 1 teaspoon salt and ¼ teaspoon pepper

• Rub mixture all over chicken pieces

• Measure 2 Tablespoons of oil

2) Prepare ingredients for aromatics, add to a small bowl, they will be added together

• Mince 2 Tablespoons fresh ginger

• Mince 4 garlic cloves

• 1 Tablespoon of oil

3) Prepare the rice

• Rinse 1½ cups short-grain white rice until water runs clear, drain well

4) Gather and prepare ingredients for the broth, they will be added together

• 1¾ cups low-sodium chicken broth

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

• In a medium bowl, add

  • Core, seed and chop 1 yellow bell pepper into ½-inch pieces

  • Coarsely chop ½ cup of roasted cashews

  • Thinly slice 3 scallions (green and white parts)

  • 1 teaspoon salt

  • ¼ teaspoon pepper

5) Gather and prepare the serving ingredients

• Corsely chop 2 Tablespoons of cilantro

• Hot sauce for serving

1) Preheat oven to 375°F

2) Heat large Dutch oven over medium heat

• Add and heat 2 Tablespoons oil (2 minutes)

• Working in two batches, brown chicken turing halfway (5 minutes per batch)

• Transfer browned chicken to a plate

3) Keep heat at medium heat

• Add the small bowl with the 2 Tablespoons of ginger, 4 garlic cloves minced, and Tablespoon oil to empty pot, stir until fragrant (1 minute)

• Add rice and stir until evenly coated in oil (1 minute)

• Add the 1¾ cups chicken broth, 1 can of coconut milk,and the medium bowl with the 1 bell pepper, ½ of cashews, 3 scallions, 1 teaspoon salt and ¼ teaspoon pepper

• Stir to lift up any browned bits from bottom of pot

4) Turn heat up to high

• Arrange chicken pieces on top of rice mixture

• Add any accumulated juices from the chicken plate

• Bring to a boil over high heat (2 minutes)

5) Cover Dutch oven with lid and transfer to preheated 375°F oven

• Bake until liquid is absorbed, rice is tender and chicken is cooked through (25 minutes)

6) Finish and serve:

• Remove from oven

• Scatter chopped cilantro over the chicken and rice

• Divide among bowls and serve with hot sauce

Make Ahead:  Cook until step 3. Cover the pot. When ready to restart, turn heat to high, and restart at step 4. it will be about 30 minutes to finish.
Freezer: Cool, store and freeze.

PRODUCE

• Fresh ginger (need 2 tablespoons minced)

• 4 Garlic cloves

• 1 yellow bell pepper

• 3 scallions

• Fresh cilantro (need 2 tablespoons chopped)

MEAT

• 1½ pounds boneless, skinless chicken thighs

NUTS

• ½ cup roasted cashews

CANNED

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

• Low-sodium chicken broth (need 1¾ cups)

PANTRY STAPLES

• Neutral oil (safflower or canola)

• Kosher salt (Diamond Crystal)

• Black pepper

• Hot sauce (for serving)