Description
Sticky Coconut Rice with Chicken and Cashews is a flavorful one-pot dinner featuring tender browned chicken thighs cooked alongside fragrant basmati rice in a rich coconut milk and chicken broth mixture. Enhanced with fresh ginger, garlic, bell peppers, crunchy roasted cashews, and brightened with lime and sriracha, this dish combines creamy, nutty, and zesty elements for an easy yet impressive meal.
Ingredients
Protein and Seasoning
- 1 ½ lbs boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
- 2 tsp Kosher salt, divided
- ½ tsp black pepper, divided
- ¼ cup neutral oil (safflower or canola), divided
Aromatics and Vegetables
- 1 small onion, finely diced
- 2 tbsp minced fresh ginger (about a 1-inch knob)
- 2 tbsp minced fresh garlic (about 4 cloves)
- 2 yellow bell peppers, cored, seeded and chopped into ½-inch pieces
- 3 scallions, green and white parts, thinly sliced (½ cup, packed)
- Small handful fresh cilantro, roughly chopped
Rice and Liquids
- 1 ½ cups dry basmati or jasmine white rice, rinsed until water runs clear
- 1 ¾ cups low-sodium chicken broth
- 1 (13.5 oz) can full-fat coconut milk
Extras and Garnishes
- ¾ cup roasted cashews, coarsely chopped, divided
- 1 lime, cut into wedges, for serving
- Sriracha hot sauce, for serving
Instructions
- Prepare the Chicken: Preheat your oven to 375° F. Rub the chicken pieces with 1 tablespoon of oil and season both sides with 1 teaspoon of salt and ¼ teaspoon of black pepper.
- Brown the Chicken: Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Brown the chicken in two batches, cooking each side for about 2 ½ minutes or approximately 5 minutes per batch until golden. Transfer the browned chicken to a plate and loosely cover with foil to keep warm.
- Sauté Aromatics and Combine Ingredients: Add the remaining 1 tablespoon of oil to the pot, then sauté the diced onions, minced ginger, and minced garlic until fragrant, about 30 seconds. Stir in the rinsed rice to coat it evenly with the oil and aromatics.
- Add Liquids and Vegetables: Pour in the chicken broth and full-fat coconut milk. Add the chopped yellow bell peppers, ½ cup of chopped roasted cashews, sliced scallions, and the remaining 1 teaspoon of salt and ¼ teaspoon of black pepper. Scrape the pot bottom to lift any browned bits leftover from browning the chicken.
- Combine Chicken and Rice Mixture: Nestle the browned chicken pieces on top of the rice mixture in the Dutch oven. Pour any accumulated juices from the chicken plate over the top. Increase the heat to high and bring the mixture to a boil.
- Bake the Dish: Cover the Dutch oven and transfer it to the preheated oven. Bake for about 20 minutes or until the liquid is fully absorbed, the rice is tender, and the chicken is cooked through.
- Finish and Serve: Remove from the oven and season with additional salt and pepper if desired. Scatter the remaining ¼ cup of cashews and chopped cilantro over the top. Serve with lime wedges for squeezing and a drizzle of sriracha hot sauce to add a spicy kick if preferred.
Notes
- Rinsing the rice until the water runs clear prevents excess starchiness and helps the rice cook fluffy and separate.
- Using full-fat coconut milk is key for the creamy texture and rich flavor of the rice.
- You can swap chicken thighs for breasts, but thighs stay juicier and more flavorful when baked.
- Adjust the heat level by varying the amount of sriracha or omitting it for a milder dish.
- For a nut-free version, omit the cashews or substitute with toasted pumpkin seeds.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
