Rice casserole with Sticky Coconut Chicken and Rice

 This one-pot comfort recipe of rice and coconut-crusted chicken casserole is ideal. The entire flavor, along with the chicken's collected cooking liquids and juicy texture, is retained. Garnishes: provide color and crunch, don't omit them.

Ingredients:

1. 6 boneless, skinless chicken thighs (6 thighs), halved
2. 2 teaspoons garlic salt
3. 1/4 cup canola oil, divided
4. 2 tablespoons minced fresh ginger (from a 1-inch piece)
5. 3 cloves garlic, minced
6. 1 ½ cups uncooked sushi rice, rinsed and drained several times until water runs clear
7. 1 3/4 cups chicken broth
8. 1 (13 1/2 oz) can unsweetened coconut milk
9. 2 cups multicolored baby bell peppers, cut into 1-inch pie
10. 8 oz sugar snap peas, trimmed
11. 2 large scallions, cut into 1-inch pieces
12. 1/2 cup coarsely chopped dry roasted peanuts
13. ½ cup coarsely chopped fresh cilantro leaves and tender stems
14. 1 lime, cut into wedges, for serving
15. Sriracha sauce to taste

Directions:

Step: No:01

Compile every component.

Step: No:02

Set the oven's temperature to 375°F, or 190°C.

Step: No:03

Season chicken pieces on both sides with garlic salt.

Step: No:04

In a Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Add half of the chicken pieces and cook for about 3 minutes on each side, rotating regularly, until golden brown on both sides. Transfer to a platter and continue with the leftover chicken chunks.

Step: No:05

In the Dutch oven, heat the remaining 2 tablespoons of oil over medium-high heat (do not wipe out Dutch oven). Add the rice, ginger, and garlic. Cook, stirring constantly, for one minute, or until the rice is thoroughly covered in oil and the ginger and garlic are aromatic.

Step: No:06

After adding the broth, coconut milk, bell peppers, sugar snap peas, and scallions, stir the mixture and scrape down the Dutch oven's bottom to loosen any browned bits.

Step: No:07

Over medium-high heat, add the chicken and any juices that have gathered from the plate. Bring the mixture to a boil. When mixture reaches a boil, turn off the heat and cover with a lid.

Step: No:08

Bake for 20 to 25 minutes, or until all of the liquid has been absorbed, the rice is soft, the chicken is no longer pink in the middle, and the juices run clear. When placed in the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius).

Step: No:09

Place chicken pieces over bowls of rice and veggies and sprinkle with peanuts, cilantro, lime wedges, and Sriracha.

more detail for recipes:https://www.allrecipes.com/sticky-coconut-chicken-and-rice-casserole-recipe-7482910