COCONUT RICE AND CHICKEN RECIPES

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SPICED COCONUT CHICKEN RICE RECIPE | BON APPéTIT



Spiced Coconut Chicken Rice Recipe | Bon Appétit image

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Provided by Shayma Owaise Saadat

Yield 4 servings

Number Of Ingredients 12

1½ cups basmati rice
2 Tbsp. grapeseed or vegetable oil
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1½ lb. skinless, boneless chicken thighs (6–8)
1 tsp. ground turmeric
½ tsp. cayenne pepper
2½ tsp. kosher salt, divided
1 13.5-oz. can unsweetened coconut milk
½ bunch Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips (about 2 cups)
Store-bought sliced pickled red chiles (optional)
Lime wedges (for serving)

Steps:

  • 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.
  • Remove from heat and remove towel and lid. Arrange kale in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
  • Divide chicken and rice among bowls. Top with chiles if using. Serve with lime wedges.

BEST CHICKEN & COCONUT RICE CASSEROLE RECIPE - HOW TO MA…



Best Chicken & Coconut Rice Casserole Recipe - How To Ma… image

It's a baked coconut paradise in this recipe for Chicken & Coconut Rice Casserole from Delish.com.

Provided by DELISH.COM

Categories     gluten-free    low sugar    nut-free    weeknight meals    baking    dinner    poultry

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

2 c.

white jasmine rice 

1

small onion, finely chopped

1

(13.66-oz.) Thai Kitchen coconut milk

1 1/2 c.

low-sodium chicken broth

2 tbsp.

plus 1 tsp. chopped fresh thyme leaves

2 tsp.

kosher salt, plus more for seasoning

1/2 tsp.

McCormick ground black pepper, plus more for seasoning

4

bone-in, skin-on chicken thighs (about 1 1/2 lb.)

1 tbsp.

coconut oil, melted

2 tbsp.

freshly chopped parsley

Steps:

  • Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme. Season with 1 ½ teaspoons salt and ½ teaspoon pepper and stir to combine.  Season chicken thighs with ½ teaspoon salt and a large pinch of pepper. Nestle chicken skin side up into rice mixture. Brush exposed chicken with coconut oil and sprinkle with remaining 1 teaspoon thyme. Cover dish with foil and bake for 1 hour. Uncover and increase oven to broil. Broil until golden, about 10 more minutes. Garnish with parsley before serving.

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