Tags: chicken - dinner - GF - GF chicken - GF dinner
Active Time: 20 minutes
Passive Time: 30 minutes
Serves: 4

Easy weeknight dinner

New York Times

• Chicken thighs: 1.5 lbs (boneless, skinless)
• Vegetable oil: 1/4 cup, divided
• Kosher salt: 2 tsp, divided
• Pepper: 1/2 tsp, divided

• Ginger: 2 tbsp minced fresh
• Garlic: 1 tbsp minced

• Short-grain white rice: 1.5 cups (rinsed)
• Low-sodium chicken broth: 1 3/4 cups
• Full fat coconut milk: 13.5 oz can
• Yellow bell pepper: 1, diced
• Cashews: 1/2 cup, roasted, coarsely chopped
• Scallions: 3, thinly sliced

• Hot sauce: to taste

1. Preheat oven to 375F
2. Rub chicken with 1 tbsp of oil and season with 1 tsp of salt and 1/4 tsp pepper
3. In a large Dutch oven, heat 2 tbsp oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, about 5 minutes per batch. Transfer chicken to a plate
4. Add remaining 1 tbsp oil to Dutch oven. Add ginger and garlic to the empty pot and stir until fragrant, about 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions, and remaining 1 tsp salt and 1/4 tsp pepper. Stir, scraping up any browned bits. Arrange chicken on top, adding any juices accumulated from the plate, and bring to a boil over high heat
5. Cover and bake until all of the liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Divide among bowls and serve with hot sauce