adding another chicken and rice dish

_posts/2024-09-27-coconut-chicken-and-rice.md

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+---
+layout: post
+title: coconut chicken and rice
+date: 2024-09-27 11:33:24 -0400
+last_modified_at: 
+category: main
+tags: asian chicken meat nytimes
+status: draft
+---
+
+1 1/2 lb. boneless, skinless chicken thighs  
+2 tbsp. neutral oil  
+1 tsp. salt  
+1/4 tsp. pepper  
+* cut thighs into two equal pieces, rub with 1 tbsp. of oil and season with salt and pepper
+* heat the other tbsp. of oil in a large dutch oven and saute the thighs in batches and
+  remove to a plate
+
+1 tbsp. neutral oil  
+1" fresh ginger, minced  
+2 cloves garlic, minced  
+1 1/2 cups rice, rinsed  
+1 3/4 cups chicken broth  
+13.5 oz. can of coconut milk  
+1 poblano pepper  
+1/2 cup roasted cashews, chopped  
+3 scallions, thinly sliced  
+1 tsp. salt  
+1/4 tsp. pepper  
+2 tbsp. fresh cilantro, chopped  
+* heat oil in the empty dutch oven, and saute the garlic and ginger 30 seconds, until fragrant
+* add rice and stir
+* add remaining ingredients except cilantro and stir to clear the bottom of the pot
+* top with chicken and any juices from the plate
+* bring the pot to a boil, then cover and bake at 375°F for 25 minutes, until the liquid is
+  absorbed and the chicken is cooked through
+* serve with fresh cilantro and hot sauce
+
+source: <https://cooking.nytimes.com/recipes/1023047-sticky-coconut-chicken-and-rice>