Coconut Chicken and Rice

Coconut Chicken and Rice
Quentin Bacon

Serves 8
preparation
20
minutes
cooking
65
minutes

Ingredients

8
boneless, skinless chicken-breast halves
2
garlic cloves, minced
1/2
teaspoon
cayenne
zest from 2 limes
3
cups
uncooked basmati rice
2
cups
chicken stock
1
14-ounce can coconut milk
1/4
cup
fresh cilantro leaves
1
teaspoon
salt
juice from 2 limes
1/2
cup
flaked sweetened coconut

Directions

  1. Heat oven to 425° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
  2. Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
  3. Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
Jane Kirby and Kay Chun
February 2002

Nutritional Information

  • Per Serving
  • Calories 571
  • Calcium 53 mg
  • Carbohydrate 66 g
  • Cholesterol 78 mg
  • Fat 17 g
  • Fiber 2 g
  • Iron 5 mg
  • Protein 37 mg
  • Sat Fat 12 g
  • Sodium 401 mg
What does this mean? See Nutrition 101.