Coconut Chicken and Rice

recipe

Yield:

Makes 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 53 mg
Calories 571
Caloriesfromfat 0 %
Carbohydrate 66 g
Cholesterol 78 mg
Fat 17 g
Fiber 2 g
Iron 5 mg
Protein 37 mg
Satfat 12 g
Sodium 401 mg

Ingredients

8 boneless, skinless chicken-breast halves
2 garlic cloves, minced
1/2 teaspoon cayenne
Zest from 2 limes
3 cups uncooked basmati rice
2 cups chicken stock
1 14-ounce can coconut milk
1/4 cup fresh cilantro leaves
1 teaspoon salt
Juice from 2 limes
1/2 cup flaked sweetened coconut

Preparation

Heat oven to 425° F.

Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside. Place the rice in the baking dish.

Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.

Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.

Make-Ahead: The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat, covered, in a 325° F oven for 20 minutes or until a knife inserted into the chicken comes out warm.

Jane Kirby and Kay Chun,

Real Simple

March 2002
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