Savor Sticky Coconut Rice with Chicken in One Pot Delight

Enjoy a delightful Sticky Coconut Rice with Chicken, a gluten-free one-pot meal perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Thighs Cut into equal-size pieces
1 tablespoon Neutral Oil e.g., safflower or canola

For the Rice Mixture

1 teaspoon Kosher Salt Adjust according to preference
1 teaspoon Black Pepper Freshly ground preferred
1 medium Onion Finely diced
1 tablespoon Fresh Ginger Minced, optional
3 cloves Fresh Garlic Minced
1 cup Dry Basmati or Jasmine White Rice Rinsed
2 cups Low-Sodium Chicken Broth
1 can Full-Fat Coconut Milk
1 medium Yellow Bell Pepper Chopped
0.5 cup Roasted Cashews Coarsely chopped, save some for garnish
2 stalks Scallions Thinly sliced
0.5 cup Fresh Cilantro Chopped, optional
1 lime Lime Cut into wedges for serving
1 tablespoon Sriracha Hot Sauce Optional

Equipment

Dutch oven

Method

Preparation Steps

Preheat your oven to 375°F (190°C). Season chicken with oil, salt, and pepper.
In a Dutch oven, brown the chicken in oil for 2 ½ minutes on each side.
Sauté onion, ginger, and garlic in the same pot until fragrant.
Add rice, broth, and coconut milk, then stir in bell peppers and half the cashews.
Nestle chicken in the mixture, bring to a boil, cover, and bake for 20 minutes.
Fluff the rice, garnish with remaining cashews and cilantro, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 99mgSodium: 850mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Avoid using brown rice as it requires longer cooking time. Customize vegetables as desired.

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