Coconut Chicken and Rice
Coconut Chicken and Rice is an easy meal with uncooked rice and veggies in creamy coconut broth, topped with chicken and coconut-cilantro sauce.
Equipment
- 9 x 13-inch baking pan
- blender
- aluminum foil
Ingredients
Coconut Chicken and Rice Ingredients
- 1 can coconut milk divided, see note 1
- 1.5 cups uncooked basmati rice no other types of rice work! See note 2
- 1.33 cups chicken stock see note 3
- 2 tablespoons soy sauce not reduced-sodium
- 3 tablespoons olive oil divided
- 2 teaspoons ginger paste see note 4
- 2 teaspoons minced garlic
- 1 package frozen edamame 12-ounce
- 1 cup frozen corn
- 2.5 cups diced cooked chicken like rotisserie
- 0.5 cup fresh cilantro loosely packed
- 1 tablespoon jalapeño see note 5
- Optional toppings see note 6
Instructions
Preparation Steps
- Preheat oven to 400°F. Generously spray a 9x13-inch pan. Open coconut milk and remove ⅓ cup of solids for blending. Pour the rest into the pan.
- Add uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger, garlic, salt, edamame, and corn to the pan. Stir and cover with foil. Bake for 40 minutes, then remove foil and bake for an additional 15 minutes.
- Shred chicken and make the sauce by blending the reserved coconut milk, remaining olive oil, cilantro, jalapeño, lime zest, and lime juice. Chill in the fridge.
- Once baked, sprinkle chicken on top and drizzle lime zest and juice. Cover and let stand for 10 minutes.
- Mix gently with a fork and serve with sauce drizzled on top.
Notes
Store rice and veggies separate from chicken in the fridge for up to 3 days. Freeze rice mixture for longer storage. Reheat with coconut milk to keep creamy.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 27.9gProtein: 27.1gFat: 23.4gCholesterol: 45.3mgSodium: 273.5mgFiber: 4.1gSugar: 4.6g
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