MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Coconut Chicken & Rice
Categories: Poultry, Rice, Herbs, Vegetables, Nuts
Yield: 4 servings

1 1/2 lb Boned, skinned thighs; each
- thigh cut in 2 equal-size
- pieces
1/4 c Neutral oil
2 ts Kosher salt
1/2 ts Black pepper
2 tb Minced fresh ginger
1 tb Minced garlic
1 1/2 c Short-grain white rice;
- rinsed until water runs
- clear
1 3/4 c Chicken broth
13 1/3 oz Can full-fat coconut milk
1 Yellow bell pepper; cored,
- seeded, chopped in 1/2"
- pieces
1/2 c Roasted cashews; coarse
- chopped
3 Scallions; green/white parts
- thin sliced
2 tb Coarse chopped cilantro
Hot sauce; to serve

Set oven @ 375ºF/190ºC.

Rub chicken with 1 tablespoon of oil, and season with 1
teaspoon of salt and 1/4 teaspoon of pepper.

In a large Dutch oven, heat 2 tablespoons of the oil
over medium. Working in two batches, brown chicken,
turning halfway, until no longer pink, around 5 minutes
per batch. Transfer to a plate.

Add the remaining 1 tablespoon oil, the ginger and the
garlic to the empty pot, and stir until fragrant, 30
seconds. Add rice and stir until evenly coated in the
oil. Add broth, coconut milk, bell pepper, cashews,
scallions and the remaining 1 teaspoon salt and 1/4
teaspoon pepper. Stir to lift up any browned bits on the
bottom of the pot. Arrange chicken on top, add any
accumulated juices from the plate and bring to a boil
over high.

Cover and bake until all of the liquid is absorbed, rice
is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide
among bowls. Serve with hot sauce.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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