Subj : 6/26 Nat'l Coconut Day 4
To   : All
From : Dave Drum
Date : Tue Jun 25 2024 18:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sticky Coconut Chicken & Rice
 Categories: Poultry, Rice, Herbs, Vegetables, Nuts
      Yield: 4 servings
 
  1 1/2 lb Boned, skinned thighs; each
           - thigh cut in 2 equal-size
           - pieces
    1/4 c  Neutral oil
      2 ts Kosher salt
    1/2 ts Black pepper
      2 tb Minced fresh ginger
      1 tb Minced garlic
  1 1/2 c  Short-grain white rice;
           - rinsed until water runs
           - clear
  1 3/4 c  Chicken broth
 13 1/3 oz Can full-fat coconut milk
      1    Yellow bell pepper; cored,
           - seeded, chopped in 1/2"
           - pieces
    1/2 c  Roasted cashews; coarse
           - chopped
      3    Scallions; green/white parts
           - thin sliced
      2 tb Coarse chopped cilantro
           Hot sauce; to serve
 
  Set oven @ 375oF/190oC.
  
  Rub chicken with 1 tablespoon of oil, and season with 1
  teaspoon of salt and 1/4 teaspoon of pepper.
  
  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.
  
  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 1/4
  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.
  
  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.
  
  UDD NOTES: I cut the cilantro by half which allows the
  desired flavour without the "soapweed" effect. I also
  mash the ginger & garlic together in a mortar & pestle
  and add crushed red chile to zip things up a bit. Side
  with steamed broccoli or "stir fry" mixed vegetables.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Don't expect the bull not to charge because you are a vegetarian.
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