Yummy! The chicken had nice flavor, but the standout item was the coconut rice! It was like rice pudding w/out the sugar, so creamy and smooth. I used jasmine rice. I omitted the lemongrass b/c it was very expensive for needing so little in the recipe--used lemon juice instead of water for the paste. We ate just the dark meat so we could save the breast meat for the Coconut Curry Chicken Soup in the same issue--looking forward to that! This meal was served w/ a side of lemon-peppered asparagus.
Southeast Asian Roast Chicken with Coconut Rice
bostonsmaman Posted: 12/03/08
2BPaulaB Posted: 12/19/08
I am commenting only on the rice as I did not make the chicken. I was disappointed in the result. The flavors of coconut, ginger and cinnamon did not stand out enough. As a result the rice was creamy but rather bland. I used powder cinnamon instead of the sticks but I don't think that would have saved it.
francon Posted: 10/04/09
I only made the rice. I agree witht the other reviewer - it was creamy but not much coconut flavor. I added some scallions to boost the taste. It seems i'm always disappointed when i use the lite coconut milk...I think this was the last attempt.
LindseyQ Posted: 04/20/10
The chicken was amazing! The combination of flavors was fantastic. I agree that the rice was a little disappointing... but paired with the chicken plain rice would have been fine.