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Cooking 101
This one-pot wonder is chock full of protein and layers of flavor. Using bone-in chicken adds depth, along with colorful vegetables and our star: Coconut Cashew sauce. It does all the heavy lifting so all you have to do is cover the pot, let it simmer, and allow the aromas to fill your kitchen until it's time to dig in.
Chef Tip: You've probably noticed we're big fans of searing our chicken, it's a classic technique that adds deep flavor and a beautiful color to your braise. It also renders fat from the skin so you end up with crispy edges and extra flavor from the schmaltz, so don't skip this step!
1 tbsp. neutral oil, like grapeseed or sunflower
2 chicken thighs and one chicken breast, cut into 2 pieces, bone in and skin on
Salt
1 small red onion, chopped
½ cup multi-colored sweet peppers, chopped
1 cup Jasmine rice
½ cup frozen edamame
1⅓ cup water
½ cup cashews, chopped
½ bunch of cilantro, thick stems removed and chopped
Heat a shallow Dutch oven over medium-high heat. Add enough oil to coat the pan. When the oil begins to shimmer, lightly salt the chicken and add it to the pan, skin side down. Let it sit for 3-4 minutes until skin begins to crisp and brown. Turn it over and sear the other side for about 1 minute. Remove the chicken from the pan and reserve
Add a bit more oil to the pan, then add the onion and peppers and sauté until tender, about 3 minutes. Add rice and toast in the hot oil for about 30 seconds. Add edamame, Haven's Kitchen Nutty Lemongrass Sauce, and water. Stir everything together and bring to a boil.
Add chicken back into the pan, nestling it into the rice. Cover and reduce to a simmer. Cook until the chicken and rice are cooked through, about 20-25 minutes. Serve garnished with cashews and cilantro.
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.
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