I have a couple more chicken and rice dishes to share. 🙂
This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!
The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.
Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.
Yield: Serves 6
- 2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
- 5 T neutral oil, such as safflower or canola, divided
- 3 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton kosher salt)
- 3/4 tsp freshly ground black pepper
- 2 T minced fresh ginger
- 7 large cloves garlic, minced
- 1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
- 1 3/4 cups chicken stock
- 1 (13.5-ounce) can full-fat coconut milk
- 1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
- 1/2 cup roasted cashews
- 4 scallions, green and white parts, thinly sliced
- 3 T coarsely chopped cilantro
- hot sauce, for serving, optional
- Heat oven to 375 degrees. (I set my oven to true convection.)
- Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 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 on the first side and an additional 3 minutes after flipping. 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 rinsed rice and stir until evenly coated in the oil.
- Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
- 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, as desired.