Coconut Sambal Chicken with Rice

cooking.nytimes.com

Sara H

3 to 5 dried chiles de árbol, stemmed and seeded

3 ounces cherry or grape tomatoes, halved (about ½ cup)

1 cup unsweetened shredded coconut

1⅓ cups finely chopped shallots

½ cup unsweetened coconut milk, stirred

2 tablespoons lime juice, plus lime wedges for serving

1 teaspoon granulated sugar

Kosher salt (such as Diamond Crystal) and black pepper

¼ cup neutral oil, such as safflower or canola

1½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes

3 garlic cloves, minced

1 tablespoon minced fresh ginger

¼ cup chopped cilantro

Cooked short-grain rice, for serving

Directions at cooking.nytimes.com

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