Sticky Coconut Chicken And Rice Recipes

Steps:

• For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes.
• For the chicken filling: Heat the oil in a large nonstick skillet over medium heat. Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes. Stir in the coconut milk and sugar and bring to a boil. Add the chicken and stir to coat with the sauce. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• For assembly: Preheat a nonstick grill pan over medium-high heat. Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape. Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle. Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken. Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package. Repeat with the remaining leaves, rice and chicken.
• Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side. Serve warm.

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.

Steps:

• Select Sauté on high heat on the Instant Pot and add the oil.
• Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
• Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
• Select Manual and cook for 13 minutes on high pressure.
• When cooking is complete, use a quick release. Transfer the chicken to a platter.
• Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
• Meanwhile, remove the skin and bones from the chicken and discard.
• When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
• Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
• Variation
• To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

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.

Steps:

• For Chicken:.
• Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
• Prepare Glaze.
• (Start rice when you start the grill or the broiler).
• Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
• Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
• For Glaze:.
• In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
• For Rice:.
• Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.