Recipe of Any-night-of-the-week Coconut Chicken and Rice

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Coconut Chicken and Rice. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Coconut Chicken and Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Chicken and Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Chicken and Rice is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut Chicken and Rice estimated approx 1 hour.

To begin with this particular recipe, we have to first prepare a few components. You can cook Coconut Chicken and Rice using 16 ingredients and 5 steps. Here is how you can achieve it.

The recipe for this easy and flavorful dish was published by Kay Chun in The New York Times. I added the turmeric and the red pepper flakes.

Ingredients and spices that need to be Make ready to make Coconut Chicken and Rice:

1. 3 pounds boneless and skinless chicken thighs
2. 1/4 cup neutral oil, like canola
3. 2 teaspoons kosher salt
4. 1/2 teaspoon ground black pepper
5. 2 tablespoons minced fresh ginger
6. 1 tablespoon minced garlic
7. Pinch red pepper flakes (optional)
8. 1 teaspoon turmeric (optional)
9. 1 1/2 cups rice (preferably short-grain but any type will work), rinsed until water runs clear
10. 1 3/4 cups chicken broth
11. 1 (13.5 ounce) can full-fat coconut milk
12. 1 yellow bell pepper, cored, seeded and cut in bite-size pieces
13. 1/2 cup roasted cashews
14. 4 scallions, green and white parts, thinly sliced
15. 2 tablespoons coarsely chopped cilantro
16. Hot sauce, optional

Instructions to make Coconut Chicken and Rice

1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
2. 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.
3. Add the remaining 1 tablespoon oil, the ginger, garlic, red pepper flakes and turmeric, if using, to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil.
4. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ 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.
5. 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.

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So that is going to wrap it up with this exceptional food Recipe of Quick Coconut Chicken and Rice. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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