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One-Pot Coconut Chicken and Rice

One-Pot Coconut Chicken and Rice

For this one-pot coconut chicken and rice, brown seasoned chicken thigh pieces, set them aside, then cook and layer in the remaining ingredients. Add the chicken back to the pot, cover, and bake. You can set the table and make a quick green salad, while the dish finishes in the oven.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: N/A per serving

Ingredients

  • 2 pound - 2 pounds boneless, skinless chicken thighs, each cut into 2 pieces
  • ¼ cup - 1/4 cup avocado oil, or other neutral flavor cooking oil, divided
  • 1 ½ teaspoon - 1 1/2 teaspoons salt, divided use, or to taste
  • ½ teaspoon - 1/2 teaspoon white pepper
  • 2 Tablespoons - 2 Tablespoons minced fresh ginger
  • 2 Tablespoons - 2 Tablespoons minced garlic
  • 1 cup - 1 cup short grain white rice, rinsed and drained
  • 1 ¼ cup - 1 1/4 cup chicken broth or stock
  • 1 can - 1 (13.5 ounce) can full-fat coconut milk
  • ½ - 1/2 yellow bell pepper, seeded and diced
  • ½ - 1/2 red bell pepper, seeded and diced
  • ½ cup - 1/2 cup chopped red onion
  • ½ cup - 1/2 cup chopped raw, unsalted cashews
  • 2–3 - 2 or 3 green onions, chopped
  • 3 Tablespoons - 3 Tablespoons chopped cilantro, or to taste
  • hot sauce, for serving

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Rub chicken pieces with 1 tablespoon oil, season with 1 teaspoon salt, and white pepper.
  2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Brown chicken in 2 batches, turning halfway, about 5 minutes per batch. Transfer to a plate and keep warm.
  3. Add remaining 1 tablespoon oil, ginger, and garlic to the empty pot, and stir until fragrant, about 30 seconds.
  4. Add rice and stir until evenly coated in oil. Add broth, coconut milk, yellow bell pepper, red bell pepper, red onion, cashews, and remaining salt. 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 heat.
  5. Bake, covered, in the preheated oven until liquid is absorbed, rice is tender, and chicken is no longer pink at the center, about 25 minutes. An instant read thermometer inserted into the center of chicken should read 165 degrees F (74 degrees C).
  6. Scatter green onions and cilantro over chicken and rice, then divide among bowls. Serve with hot sauce.

Nutrition

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