- Calories 665
- Calories from fat 41%
- Fat 30g
- Sat fat 21g
- Cholesterol 0mg
- Sodium 886mg
- Carbohydrate 48g
- Fiber 11g
- Sugar 8g
- Protein 52g
Sautéed Chicken and Peppers With Coconut Rice
Kana Okada
How to Make It
Step 1
Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels.
Step 3
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook for 3 minutes. Turn the chicken and move it to the sides of the skillet.
Step 4
Add the bell pepper and cook, stirring often, for 3 minutes.
Step 5
Add the garlic and cook, stirring, until the bell pepper is slightly soft and the chicken is cooked through, about 4 minutes. Transfer to plates.
Step 6
Add the beans, cumin, ¼ teaspoon salt, and the remaining oil to skillet. Cook until heated through, about 2 minutes. Serve with chicken and rice.
Chef's Notes
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ErinMo
2013-02-04T14:48:34-05:00
Also, I agree with the comment below, substitute one cup water for one cup coconut milk
ErinMo
2013-02-04T14:40:50-05:00
made this tonight, and I must say it was delightful! an interesting blend of flavors. I wasnt sure how I was going to feel about the coconut rice, because coconut is a flavor (that I love) usually associate with a dessert or breakfast. but i think it was excellent paired with the cumin black beans. I defiantly suggest this as a dish prepared for a guy your inviting over and trying to impress, or dinner guests!
MargeAnn
2010-07-09T22:37:22-04:00
We really like this recipe. I think the directions should be "substitute 1 cup of coconut milk for 1 cup of water" when cooking the rice. If you substitute 14 oz. of coconut milk as the recipe implies, you have too much liquid! This is amazingly simple and delicious.
keramaphoo
2010-06-05T18:32:41-04:00
I made this dinner for my family a couple nights ago. Everything came out perfect and the beans especially, were a big hit. We are a hispanic family so we know good rice and beans when we taste them. The rice however needed a bit more flavoring but occasionally we would taste the coconut. The recipe calls for 1 1/2 pounds of chicken cut into 2 1/2 inch pieces which was a little confusing so I just got 3 cutlets (my supermarket doesn't have weights on the chickens and why all this precise measuring anyways???) seasoned them and chopped them and then threw them onto the skillet. This easily made four nice servings.
For the rice, I topped each serving with a little cilantro and it tasted very nice. I'll have to try the scallion and chives next time.
This recipe was very good and I will definitely make it again!
