CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5668   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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.   
        
     By: Kay Chun   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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