One Pot Chicken and Rice with Coconut Milk

Name: One Pot Chicken and Rice with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Australian
Ingredients: 1½ lb chicken thighs (skinless, boneless, each thigh cut in half); 1 tsp fine salt (or 2 tsp kosher salt); 2 Tbsp vegetable oil (or olive oil); 1 inch fresh ginger (a thumb-sized piece, grated); 2 cloves garlic (minced); 1½ cups medium grain white rice (or short grain rice, rinsed until water runs clear); 1¾ cups chicken stock (or broth); 1 can coconut milk (1 x 13.5 ounce can; full-fat ); ½ tsp black pepper; 1 bell pepper (red or yellow; diced into ½in pieces); ½ cup cashew nuts (roasted (you can coarsely chop but I like them whole)); 3 scallions (green and white parts, finely sliced); 1/2 bunch cilantro (coriander, chopped (optional), about 1/3 cup chopped volume)

Instructions

Prep:15minCook:30min

One pot coconut chicken and rice is a dream dinner. Made in the steam oven, it cooks fast and the chicken stays juicy and tender, while fragrant rice and vegetables underneath are steamed to perfection.

Updated at: Sun, 08 Dec 2024 20:34:22 GMT