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Sticky Coconut Chicken and Rice Casserole
Sticky Coconut Chicken and Rice Casserole
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Coconut chicken casserole with rice: A comforting one-pot meal with juicy chicken, flavorful cooking juices, and crunchy garnishes for added color and texture.
Ingredients:
  • 1 ½ lbs. boneless, skinless chicken thighs (6 thighs), halved
  • 2 teaspoons garlic salt
  • ¼ cup canola oil, divided
  • 2 tablespoons minced fresh ginger (from a 1-in. piece)
  • 2 tablespoons minced garlic (3 medium cloves)
  • 1 ½ cups uncooked sushi rice (13 oz.), rinsed and drained several times until water runs clear
  • 1 ¾ cups chicken broth
  • 1 (13.5-oz.) can unsweetened coconut milk
  • 12 oz. multicolored baby bell peppers, cutinto 1-in. pieces (2 cups)
  • 8 oz. sugar snap peas, trimmed
  • 2 large scallions, cut into 1-in. pieces (1cup)
  • ½ cup coarsely chopped dry roasted peanuts
  • ½ cup coarsely chopped fresh cilantro leaves and tender stems
  • lime wedges for serving
  • Sriracha sauce, to taste
Instructions:
  • Prepare all ingredients.
  • Preheat the oven to 375°F (190°C).
  • Season both sides of chicken pieces generously with flavorful garlic salt.
  • In a Dutch oven on medium-high heat, warm 2 tablespoons of oil until shimmering. Cook half of the chicken pieces, turning occasionally, until they are golden brown on both sides (around 3 minutes per side). Transfer to a plate and repeat with the remaining chicken pieces.
  • Heat the remaining 2 tablespoons of oil in the Dutch oven over medium-high heat, making sure not to wipe out the Dutch oven. Add the ginger, garlic, and rice to the hot oil. Stir constantly until the ginger and garlic become aromatic and the rice is thoroughly coated in oil, which should take about 1 minute.
  • Pour in the flavorful broth, rich coconut milk, colorful bell peppers, crunchy sugar snap peas, and aromatic scallions. Stir well, making sure to scrape up all the delicious browned bits from the bottom of the Dutch oven.
  • Add the chicken along with any juices from the plate. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover with a lid.
  • Cook in the preheated oven until all liquid is absorbed, rice is tender, and chicken is cooked through, 20 to 25 minutes. Use an instant-read thermometer to check that the center reaches 165°F (74°C).
  • Plate the rice and vegetables, top with chicken pieces, and garnish with peanuts, cilantro, lime wedges, and a drizzle of Sriracha.

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