COCONUT CHICKEN AND RICE CASSEROLE RECIPE - (4.1/5)
Provided by gvcathy
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat until hot in a heavy round casserole. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.
COCONUT CHICKEN AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
- Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
- Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
- Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
- Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 18 grams, Cholesterol 110 milligrams, Sodium 489 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Sugar 4 grams, Protein 46 grams
THAI COCONUT CHICKEN AND RICE
I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!!
Provided by crispychick
Categories Curries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
- Saute the chicken until cooked through.
- Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
- Serve over hot cooked basmati or white rice.
- (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
Nutrition Facts : Calories 199.2, Fat 12, SaturatedFat 9.4, Cholesterol 37.9, Sodium 249.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.7, Protein 14.7
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
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SPICED COCONUT CHICKEN RICE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (222)Servings 4
- Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2"; let soak 30–45 minutes.
- Heat oil in a heavy pot with a wide base (preferably 10") over medium-high. Add shallot and cook, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring until softened, about 1 minute.
- Add chicken, turmeric, cayenne, and 1½ tsp. salt. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes. Pour in ¾ cup water and bring to a simmer. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
- Drain rice and add to pot with chicken, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape a kitchen towel over pot; cover with lid. Bring corners of towel up and over lid and secure with a rubber band. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
ONE POT COCONUT CHICKEN AND RICE | EASY CHICKEN DINNER …
From blessthismessplease.com
5/5 (4)Total Time 35 minsCategory DinnerCalories 376 per serving
- Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.
- Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut. Add a tight fitting lit to the pan.
- Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.
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