Tags: dinner - chicken - Gluten Free - GF Dinner - GF Chicken
Active Time: 30 min
Passive Time: 30 min
Serves: 4

Easy weeknight one-pot dinner

NY Times

• Boneless, skinless chicken thighs: 1.5 lbs, each thigh cut into 2 equal-size pieces

• Neutral oil: 1/4 cup
• Kosher salt: 2 tsp
• Black pepper: 1/2 tsp

• Minced fresh ginger: 2 tbsp
• Minced garlic: 1 tbsp

• Short-grain white rice: 1.5 cups, rinsed until water runs clear

• Low-sodium chicken broth: 1.75 cups
• Full-fat coconut milk: 13.5 oz can
• Yellow bell pepper: 1 cored, seeded and chopped into 1/2-inch pieces
• Roasted cashews: 1/2 cup, coarsely chopped
• Scallions: 3, green and white parts, thinly sliced

• Cilantro: 2 tbsp coarsely chopped

• Hot sauce: for serving

• The hot sauce is very important - the dish can be a little bland without it

1. Preheat oven to 375F
2. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper
3. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate
4. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high
5. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce