1 1/2 lb. boneless, skinless chicken thighs
2 tbsp. neutral oil
1 tsp. salt
1/4 tsp. pepper

  • cut thighs into two equal pieces, rub with 1 tbsp. of oil and season with salt and pepper
  • heat the other tbsp. of oil in a large dutch oven and saute the thighs in batches and remove to a plate

1 tbsp. neutral oil
1” fresh ginger, minced
2 cloves garlic, minced
1 1/2 cups rice, rinsed
1 3/4 cups chicken broth
13.5 oz. can of coconut milk
1 poblano pepper
1/2 cup roasted cashews, chopped
3 scallions, thinly sliced
1 tsp. salt
1/4 tsp. pepper
2 tbsp. fresh cilantro, chopped

  • heat oil in the empty dutch oven, and saute the garlic and ginger 30 seconds, until fragrant
  • add rice and stir
  • add remaining ingredients except cilantro and stir to clear the bottom of the pot
  • top with chicken and any juices from the plate
  • bring the pot to a boil, then cover and bake at 375°F for 25 minutes, until the liquid is absorbed and the chicken is cooked through
  • serve with fresh cilantro and hot sauce

source: https://cooking.nytimes.com/recipes/1023047-sticky-coconut-chicken-and-rice