Crushed Hearts with Easy Coconut Chicken and Sticky Rice

Our funky and bright carbonic white, Crushed Hearts is the perfect wine to cure the January blues, and even better when it's paired with Thai flavors. This easy dish can be made in one pot, and all the ingredients are hella cheap. We think it's ideal for a winter weeknight dinner that's cozy and comforting, with that fruit-forward carbonic kick that perfectly compliments the herbs and rich coconut.

Ingredients

1½ pounds boneless, skinless chicken thighs
¼ cup neutral oil, such as safflower or canola (Olive oil works fine though!)
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1 ½cups short-grain white rice (sushi rice works well)
1 ¾cups chicken broth
1(13.5-ounce) can coconut milk
1 yellow bell pepper seeded and chopped
½ cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ cup)
2 tablespoons coarsely chopped cilantro
Sriracha, for serving

Step 1

Heat oven to 375 degrees. Rub oil on chicken thighs and season with salt and pepper.

Step 2

Heat oil in large pot, or dutch oven, and begin frying chicken thighs until there is no longer any pink. This should take about 5 minutes. Transfer chicken to a plate.

Step 3

Add a little more oil to the same pot and add garlic and ginger, stirring for about 30 seconds, or until fragrant. Add rice to pot, and stir to coat with oil, garlic and ginger. Add the chicken broth, coconut milk, bell pepper, cashews, scallions and salt and stir to bring up any brown pieces from the bottom. Place the pieces of chicken on top, and then bring pot to a boil on high.

Step 4

Cover pot and place in the oven for 20-25 minutes until rice is tender and chicken completely cooked. Take out, sprinkle cilantro all over, and serve! Add sriracha or hot sauce of your choosing. Enjoy!

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