A flavorful and comforting casserole combining tender chicken and coconut-infused rice, topped with fresh garnishes for a delicious meal.
Ingredients
2 pounds chicken pieces
to taste N/A garlic salt
4 tablespoons oil
1 tablespoon fresh ginger
3 cloves garlic
1 cup rice
2 cups broth
1 cup coconut milk
1 cup bell peppers
1 cup sugar snap peas
1 bunch scallions
to taste N/A crushed peanuts
to taste N/A fresh cilantro
1 N/A lime wedges
to taste N/A Sriracha
Method
Begin by assembling all the required ingredients for the dish.
Preheat your oven to 375°F (190°C).
Generously season the chicken pieces with garlic salt on both sides.
In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once it's hot, add half of the chicken pieces and sear until golden brown, approximately 3 minutes per side. Remove from the pot and set aside, then repeat with the remaining chicken.
Without cleaning the pot, add another 2 tablespoons of oil. Sauté ginger, garlic, and rice, stirring continuously for about a minute until fragrant and the rice is well-coated.
Pour in the broth and coconut milk, then add the bell peppers, sugar snap peas, and scallions. Mix well, scraping up any brown bits from the bottom of the pot.
Return the browned chicken along with any juices back into the pot. Bring the mixture to a boil, then remove from heat and cover with a lid.
Transfer the Dutch oven to the preheated oven and bake until the liquid is absorbed, the rice is tender, and the chicken is fully cooked, about 20 to 25 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Once finished, serve the casserole in bowls, topping with chicken, and garnishing with crushed peanuts, fresh cilantro, lime wedges, and a drizzle of Sriracha for an added kick.
