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Sticky Coconut Chicken

NY Times readers most "clicked" on recipe
Print Recipe
Course Main Course
Cuisine American

Equipment

  • Large Dutch Oven

Ingredients
  

  • 1 1/2 pounds Chicken thighs boneless skinless cut into 2 equal pieces
  • 1/4 cup vegetable oil stated neutral similar to Safflower
  • 2 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 1 tablespoons garlic minced
  • 2 tablespoons ginger minced
  • 1 1/2 cups short grained rice rinsed
  • 1 3/4 cups chicken stock
  • 13.5 ounces coconut milk
  • 1 yellow pepper chopped 1/2 inch pieces
  • 3 scallions chopped
  • 1/2 cup cashews

Instructions
 

  • Heat the oven to 375 degrees.
  • Coat the chicken w one tablespoon of oil, season with one teaspoon of salt and one quarter of teaspoon pepper
  • Add the chicken to the Dutch Oven and sear. Remove the chicken from the Dutch Oven
  • add oil, garlic and ginger.
  • add the rest of the oil and coat the rice
  • add remaining garnish
  • finish with stock and coconut milk
  • bake in the oven until done.
  • add cashews to the finished dish

Notes

#I like adding the Dutch oven to the warm up cycle of the oven so that when the prep is ready - the Dutch oven can give a nice sear to the chicken. Work the chicken in until it has a good sear. (#Sear == Medium raw) take the chicken out and set aside. Add the remaining oil, ginger and garlic until translucent. I like to hear the garlic and ginger sing - but do not burn. Give it 30 seconds. Add the rice, stir evenly and coat with the oil. add bellpepper, scallion and cilantro.
Add chicken stock and Coconut milk. Cover and place back into the oven. approximately 25 minutes
Keyword One Pot Dish