Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut Chicken and Rice
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- Level: Easy
- Total: 40 min (plus 8 hr marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 24 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 110 milligrams
- Sodium
- 489 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 46 grams
The key to the chicken in this recipe is a long marinade in the coconut mixture. Because coconut milk is subtle in flavor, a long marinade helps the flavor to come through after grilling. The rice also includes coconut, which is the perfect complement to the subtly flavored chicken.
- Level: Easy
- Total: 40 min (plus 8 hr marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 24 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 110 milligrams
- Sodium
- 489 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 46 grams
Ingredients
Directions
- 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.
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