Step 1

Heat oven to 375 degrees.

Step 2

Cut chicken into 1" pieces

Step 3

Rub chicken with 1 tbsp of oil,

Step 4

Season chicken with salt & pepper

Step 5

In a large Dutch oven, heat 2 tbsp of the oil over med heat.

Step 6

Working in batches, brown chicken, turning halfway, about 5 minutes per batch.

Step 7

Transfer chicken to a plate.

Step 8

Add the remaining 1 tbsp oil, ginger and garlic to the pot, and stir until fragrant, 30 seconds.

Step 9

Add rice and stir until evenly coated in the oil.

Step 10

Add broth, coconut milk, bell pepper, cashews, scallions and salt & pepper

Step 11

Stir to get any browned bits on the bottom of the pot.

Step 12

Arrange chicken on top, with juices from the plate and bring to a boil over high.

Step 13

Cover and bake in oven until the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.

Step 14

Scatter cilantro over the chicken and rice, then divide among bowls.