- 1 ½ pounds boneless, skinless chicken breast tenders
- 1 tablespoon neutral oil, such as safflower or canola
- 3 tablespoons coconut oil
- 2 teaspoons coarse ground salt
- ½ teaspoon black pepper
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 ½ cups short-grain white rice, rinsed until water runs clear
- 1 ¾ cups low-sodium chicken broth
- 1 (13.5-ounce) can light coconut milk
- 1 jalapeño, seeded and chopped
- ½ cup roasted cashews
- 3 green onions, green and white parts, thinly sliced (½ packed cup)
- 4 tablespoons coarsely chopped cilantro
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ 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 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.
- 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.
Adapted from NY Times Cooking.