firecracker chicken meatballs with cilantro coconut pineapple rice

By Ambitious Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the ground chicken, egg, panko, green onions, cilantro, jalapeño, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Mix with clean hands and shape into 16 golf-ball-sized meatballs.
3. Heat the olive oil in a large Dutch oven (or 3.5 quart braiser) over medium-high heat. Brown the meatballs on all sides, about 5–6 minutes total, in batches if they crowd the pan. Transfer to a plate.
4. Reduce the heat to medium. Add the coconut milk, chicken broth and pineapple to the pan. Stir in the rice and bell pepper until evenly coated, then return the meatballs to the pan.
5. Raise the heat to medium-high and bring to a gentle simmer.
6. Cover the pan and bake in the oven for about 25 minutes, until the rice is tender.
7. Remove from the oven and scatter the chopped cilantro over the rice and meatballs. Garnish with sliced green onion tops and serve with hot sauce.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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