Sticky Coconut Chicken and Rice

1. Preheat the Oven and Season Chicken

Preheat your oven to 375°F. Rub the chicken thighs with a tablespoon of neutral oil, then season them with one teaspoon of kosher salt and a quarter teaspoon of black pepper.

2. Brown the Chicken

Heat two tablespoons of oil in a large Dutch oven over medium-high heat. Add the chicken pieces in two batches, browning them for about five minutes per batch until they are no longer pink. Transfer the browned chicken to a plate and set it aside.

3. Sauté Aromatics

In the same Dutch oven, add the remaining tablespoon of oil along with the minced fresh ginger and garlic. Stir these aromatics for about 30 seconds until they become fragrant.

4. Add Rice and Liquids

Add the rinsed short-grain rice to the pot and stir to coat the grains in the oil and aromatics. Then, pour in the low-sodium chicken broth and full-fat coconut milk, stirring to combine.

5. Add Vegetables and Nuts

Add the chopped yellow bell pepper, coarsely chopped roasted cashews, thinly sliced scallions, the remaining teaspoon of salt, and the remaining quarter teaspoon of pepper. Stir the mixture, making sure to lift any browned bits from the bottom of the pot.

6. Bake the Dish

Bring the mixture to a gentle boil, then arrange the browned chicken pieces on top, along with any accumulated juices from the plate. Cover the Dutch oven and transfer it to the preheated oven. Bake for 25 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through.

7. Finish and Serve

Once the baking is complete, scatter the coarsely chopped cilantro over the top for a fresh, herbal finish. Serve the Sticky Coconut Chicken and Rice hot, with a drizzle of hot sauce if desired.