Sticky Coconut Chicken and Rice Casserole Recipe

Name: Sticky Coconut Chicken and Rice Casserole Recipe
Ingredients: 1 ½ lbs. boneless, skinless chicken thighs (6 thighs), halved; 2 teaspoons garlic salt; ¼ cup canola oil, divided; 2 tablespoons minced fresh ginger (from a 1-in. piece); 2 tablespoons minced garlic (3 medium cloves); 1 ½ cups uncooked sushi rice (13 oz.), rinsed and drained several times until water runs clear; 1 ¾ cups chicken broth; 1 (13.5-oz.) can unsweetened coconut milk; 12 oz. multicolored baby bell peppers, cut into 1-in. pieces (2 cups); 8 oz. sugar snap peas, trimmed; 2 large scallions, cut into 1-in. pieces (1 cup); ½ cup coarsely chopped dry roasted peanuts; ½ cup coarsely chopped fresh cilantro leaves and tender stems; lime wedges for serving; Sriracha sauce, to taste

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This chicken casserole with coconut and rice is the perfect one-pot comfort dish. All the flavor is captured and all the juiciness of the chicken and accumulated cooking juices are preserved. Don't...

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Ingredients

1 ½ lbs. boneless, skinless chicken thighs (6 thighs), halved
2 teaspoons garlic salt
¼ cup canola oil, divided
2 tablespoons minced fresh ginger (from a 1-in. piece)
2 tablespoons minced garlic (3 medium cloves)
1 ½ cups uncooked sushi rice (13 oz.), rinsed and drained several times until water runs clear
1 ¾ cups chicken broth
1 (13.5-oz.) can unsweetened coconut milk
12 oz. multicolored baby bell peppers, cut into 1-in. pieces (2 cups)
8 oz. sugar snap peas, trimmed
2 large scallions, cut into 1-in. pieces (1 cup)
½ cup coarsely chopped dry roasted peanuts
½ cup coarsely chopped fresh cilantro leaves and tender stems
lime wedges for serving
Sriracha sauce, to taste