Name: Sticky Coconut Rice with Chicken and Cashews
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 ½ lbs boneless, skinless chicken thighs (each thigh cut into 2 equal-size pieces); ¼ cup neutral oil (such as safflower or canola); 2 tsp Kosher salt; ½ tsp black pepper; 1 small onion (finely diced); 2 tbsp minced fresh ginger (about a 1-inch knob); 2 tbsp minced fresh garlic (about 4 cloves); Small handful fresh cilantro (roughly chopped); 1 ½ cups dry basmati or jasmine white rice (rinsed until water runs clear); 1 ¾ cups low-sodium chicken broth; 1 can full-fat coconut milk ((13.5 oz)); ¾ cup roasted cashews (coarsely chopped, divided); Sriracha hot sauce (for serving)

Introduction to Sticky Coconut Rice with Chicken and Cashews

When it comes to quick weeknight dinners, Sticky Coconut Rice with Chicken and Cashews is a true game changer. Imagine a dish that not only promises comfort but also delivers an explosion of flavor—all in one pot! With just ten minutes of prep and minimal cooking effort, this recipe is the perfect solution for those busy evenings when you want something hearty, delicious, and satisfying.

This dish combines tender chicken thighs, aromatic vegetables, and rich coconut milk, creating a meal that's both nourishing and full of character. Baking the rice in the oven ensures it absorbs all those delightful flavors seamlessly, making it a hassle-free experience. If cooking one-pot meals is your jam, check out this article on the benefits of one-pot cooking for more inspiration.

Additionally, the creamy coconut rice pairs exceptionally well with crunchy cashews for texture and a fresh spritz of lime, adding a zesty finish. So, if you’re looking for a vibrant dish to impress family or friends without spending hours in the kitchen, Sticky Coconut Rice with Chicken and Cashews might just become your new weeknight hero! Don’t forget that a light drizzle of hot sauce takes it to the next level. Are you ready to elevate your weeknight dinners? Let’s dive into the recipe!

Ingredients for Sticky Coconut Rice with Chicken and Cashews

Essential ingredients for a delicious meal

When prepping for your Sticky Coconut Rice with Chicken and Cashews, the right ingredients play a key role in elevating flavors. Here’s what you’ll need:

1 ½ lbs boneless, skinless chicken thighs: Their juicy texture makes them perfect for this dish.
2 tablespoon minced ginger and 2 tablespoon minced garlic: These aromatics infuse the dish with warmth and zest.
1 ¾ cups low-sodium chicken broth and 1 can coconut milk: Together, they create a luscious base for cooking the rice.
1 ½ cups dry basmati or jasmine rice: You’ll want rice that holds its shape and absorbs all that coconut goodness.
2 yellow bell peppers and ¾ cup roasted cashews: For sweet crunch and texture.

For a full list, check out this guide on rice types.

Optional add-ons for extra flavor

Looking to jazz things up? Consider adding:

Fresh herbs like cilantro: They brighten the dish with freshness.
Lime wedges: A squeeze of lime can elevate the flavors remarkably.
Sriracha: If you enjoy some heat, a drizzle on top will satisfy your spicy cravings.

These elements offer a little personal touch that makes this meal truly yours!

Preparing Sticky Coconut Rice with Chicken and Cashews

Creating a dish like Sticky Coconut Rice with Chicken and Cashews can evoke a delicious aroma that fills your kitchen with warmth. It’s simpler than you might think, and the final dish is sure to impress anyone at your dinner table. Let’s dive into how to make this flavorful meal step by step!

Gather Your Ingredients

The first step is all about preparation. Ensure you have everything on hand to make the cooking process as smooth as possible. Here’s what you’ll need for your Sticky Coconut Rice with Chicken and Cashews:

1 ½ lbs boneless, skinless chicken thighs, cut into 2 equal pieces
¼ cup neutral oil (like safflower or canola)
2 teaspoon Kosher salt
½ teaspoon black pepper
1 small onion, finely diced
2 tablespoon minced fresh ginger
2 tablespoon minced fresh garlic
1 ½ cups dry basmati or jasmine rice, rinsed
1 ¾ cups low-sodium chicken broth
1 (13.5 oz) can full-fat coconut milk
2 yellow bell peppers, chopped
¾ cup roasted cashews, divided
3 scallions, sliced
Fresh cilantro, roughly chopped
Lime wedges for serving
Sriracha hot sauce for an optional kick

Season the Chicken

Now, let’s add some flavor to that chicken. Rub the chicken pieces with 1 tablespoon of oil. Season both sides with 1 teaspoon of salt and ¼ teaspoon of pepper. This not only enhances the chicken’s natural flavor but also helps develop that lovely, golden crust when you brown it.

Brown the Chicken

In a large Dutch oven, heat 2 tablespoons of the remaining oil over medium heat. It’s time to brown the chicken! Work in two batches, cooking each piece for about 2 ½ minutes on each side. This step is vital—browning adds depth and flavor. Once done, transfer the chicken to a plate and loosely cover it with foil to keep it warm.

Sauté the Aromatics

With the chicken out of the pot, toss in the last tablespoon of oil, followed by the onion, ginger, and garlic. Sauté until fragrant, about 30 seconds. The aroma alone is worth it! Adding the rice now allows it to soak up all those wonderful flavors. Make sure to coat it thoroughly before introducing the chicken broth, coconut milk, bell peppers, half of the cashews, and scallions. Don’t forget to scrape up any flavorful bits from the pot—they're pure gold!

Prepare the Rice Mixture

Once you’ve mixed everything, nestle the browned chicken back into the pot. Bring the mixture to a boil, raise the heat, and get ready for the magic.

Combine and Bake

Cover the pot and transfer it to the oven, baking at 375° F until the rice has absorbed all the liquid and the chicken is cooked through—about 20 minutes. Top with remaining cashews and fresh cilantro before serving.

This dish pairs wonderfully with a squeeze of lime and a drizzle of sriracha for those who like an extra kick. Enjoy your delicious creation!

For more tips on perfecting rice, check out Serious Eats for expert techniques.

Variations on Sticky Coconut Rice with Chicken and Cashews

Vegetarian Option: Substituting Chicken for Tofu

If you're looking for a delicious vegetarian twist on your favorite dish, try swapping the chicken for firm tofu. Simply cube the tofu and pan-fry it until golden before mixing it in with the rice. It not only helps maintain that satisfying texture but also absorbs the flavors of the coconut milk and spices. This variation makes it a fantastic meal for meat-free Mondays!

Spicy Kick: Adding More Chili or Hot Sauce

For those who enjoy a little heat, don’t hesitate to spice up your Sticky Coconut Rice with Chicken and Cashews. Add extra chili flakes or drizzle more hot sauce like sriracha before serving. This small adjustment can transform the dish into a satisfying, fiery feast that will tantalize your taste buds. Trust us; your inner spice lover will thank you!

Cooking tips and notes for Sticky Coconut Rice with Chicken and Cashews

Ensuring perfectly cooked rice

To achieve fluffy, tender rice in your Sticky Coconut Rice with Chicken and Cashews, it's crucial to rinse the rice thoroughly. This step removes excess starch, preventing it from becoming gummy. After adding the liquid, avoid lifting the lid while it bakes—this traps steam and ensures even cooking. A good rule of thumb is to let it rest for a few minutes after baking; this allows any remaining moisture to be absorbed.

Tips for perfecting the chicken

For juicy, flavorful chicken, consider marinating it in a mixture of oil, salt, and some fresh ginger or garlic for at least 30 minutes before cooking. This enhances the flavor and helps tenderize the meat. When browning the chicken, ensure your Dutch oven is hot enough to create a nice sear without overcrowding the pan—this helps lock in those delicious flavors.

Serving suggestions for Sticky Coconut Rice with Chicken and Cashews

Side dishes that complement the meal

Pair your Sticky Coconut Rice with Chicken and Cashews with light, fresh sides to balance the meal. Consider serving a simple cucumber salad tossed with lime juice and chili flakes for a crunchy contrast. A side of steamed bok choy or green beans drizzled with sesame oil enhances the dish's Asian-inspired flavors perfectly. You might also like to prepare mango salsa; its sweetness pairs beautifully with the savory elements of this dish.

Ideal garnishes for presentation

Presentation is key, so elevate your Sticky Coconut Rice with Chicken and Cashews with a few thoughtful garnishes. Use a generous sprinkle of fresh cilantro and thinly sliced scallions on top right before serving. For an extra touch, add a few lime wedges on the side for guests to squeeze over their portions. A drizzle of sriracha not only adds color but also invites spice lovers to amp up the heat! Little touches like these turn a delicious dish into a stunning centerpiece.

For more ideas, check out Food52's guide on garnishing.

Time Breakdown for Sticky Coconut Rice with Chicken and Cashews

Preparation Time
Get excited! You only need about 10 minutes to prep your ingredients. This includes dicing the onion, mincing garlic and ginger, and preparing your chicken. Quick and easy, right?

Cooking Time
The cooking process takes about 40 minutes – not bad for a dish that's packed with flavor! You’ll be browning the chicken and letting the rice soak up all that delightful coconut goodness.

Total Time
In just 50 minutes, you can serve a meal that feels special but is simple to pull together. With the incredible blend of textures and flavors, your taste buds will thank you!

For more culinary inspiration, you might check out sources like Bon Appétit or Serious Eats for additional cooking techniques and ideas. Enjoy your cooking adventure!

Nutritional Facts for Sticky Coconut Rice with Chicken and Cashews

When you're whipping up a dish as delightful as Sticky Coconut Rice with Chicken and Cashews, it helps to know what you're putting on your plate. Here’s a quick look at the nutritional profile:

Calories

A single serving contains approximately 550 calories, making this dish a hearty option for dinner.

Protein

Packed with about 35 grams of protein per serving, this meal is not just filling but great for muscle recovery and growth, perfect for an active lifestyle.

Sodium

With around 800 mg of sodium per serving, it’s wise to be mindful if you're watching your sodium intake. Opt for low-sodium chicken broth to keep it balanced without sacrificing flavor!

Knowing these nutritional details can enhance your cooking experience, letting you enjoy this delicious one-pot meal even more! If you’re curious about more nutritious ingredients, check out NutritionData for deeper insights.

FAQs about Sticky Coconut Rice with Chicken and Cashews

Can I use different types of rice?

Absolutely! While this recipe is fantastic with basmati or jasmine rice for their aromatic qualities, you can experiment with other types such as brown rice or sticky rice. Just be mindful that cooking times and liquid ratios may vary, so you may need to adjust accordingly.

How do I store leftovers?

If you have any leftovers (which can be hard to resist), they can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or on the stovetop with a splash of coconut milk or chicken broth to keep things moist.

What are some good side dishes to serve?

For a balanced meal with your Sticky Coconut Rice with Chicken and Cashews, consider simple sides like a cucumber salad or steamed broccoli. If you're feeling adventurous, add some spring rolls or a vibrant green papaya salad for a refreshing contrast.

Don’t forget to check our full recipe for an unforgettable dining experience!

Conclusion on Sticky Coconut Rice with Chicken and Cashews

In conclusion, Sticky Coconut Rice with Chicken and Cashews is the perfect dinner solution for busy weeknights. Its blend of flavors and textures creates a hearty dish that satisfies the whole family. Serve it hot, add a squeeze of lime, and enjoy every delicious bite! For more tasty recipes, check out Food Network and Serious Eats.