Ingredients
The following ingredients have 4 Servings
- 1 pound boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 cup arborio or bomba rice (though any short grain white rice will work)
- 1 large leek, white and light green parts only, halved and thinly sliced (see note)
- 1 bunch scallions, cut into 2-inch pieces
- 1 tablespoon finely chopped fresh ginger
- 2 medium garlic cloves, minced
- One 14 ounce can full fat coconut milk
- 1 cup chicken stock or water
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sea salt
- 1 stalk lemongrass, cut into 3-inch pieces (optional)
Instruction
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the chicken, rice, leek, scallions, ginger, garlic, coconut milk, stock or water, fish sauce, lime juice and salt. Fold the ingredients together until well-mixed. Transfer to a 9 x 13 casserole dish and arrange in an even layer. Nestle the lemon grass stalks in the chicken mixture, if using.
- Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Then, discard the lemongrass stalks, and serve hot.
