COCONUT CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
- Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
- Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
- Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
- Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.
Nutrition Facts : Calories 690, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 270 milligrams, Sodium 610 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 48 grams, Sugar 10 grams
THAI COCONUT CHICKEN AND RICE
I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!!
Provided by crispychick
Categories Curries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
- Saute the chicken until cooked through.
- Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
- Serve over hot cooked basmati or white rice.
- (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
Nutrition Facts : Calories 199.2, Fat 12, SaturatedFat 9.4, Cholesterol 37.9, Sodium 249.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.7, Protein 14.7
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
STICKY COCONUT CHICKEN WITH CHILI GLAZE AND COCONUT RICE
The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice.
Provided by greysangel
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Chicken:.
- Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
- Prepare Glaze.
- (Start rice when you start the grill or the broiler).
- Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
- For Glaze:.
- In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
- For Rice:.
- Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.
Nutrition Facts : Calories 376.5, Fat 6, SaturatedFat 2.8, Cholesterol 75.5, Sodium 844.2, Carbohydrate 51, Fiber 1.8, Sugar 25.1, Protein 29
COCONUT RICE
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Provided by Sarah Cook
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
- When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
- To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
CURRIED CHICKEN WITH COCONUT RICE
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
- Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 466 g, Fat 18 g, Fiber 1 g, Protein 32 g, SaturatedFat 6 g
SPICED COCONUT CHICKEN WITH CORIANDER & LIME
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
- Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
SPICED COCONUT CHICKEN AND RICE
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Provided by Laurel Randolph
Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot
Yield Serves 4-5
Number Of Ingredients 15
Steps:
- Select Sauté on high heat on the Instant Pot and add the oil.
- Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
- Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
- Select Manual and cook for 13 minutes on high pressure.
- When cooking is complete, use a quick release. Transfer the chicken to a platter.
- Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
- Meanwhile, remove the skin and bones from the chicken and discard.
- When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
- Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
- Variation
- To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
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COCONUT CHICKEN AND RICE RECIPE - REAL SIMPLE
From realsimple.com
3/5 (182)Total Time 1 hr 5 minsServings 8Calories 571 per serving
- 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.
- 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.
- Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
SPICED COCONUT CHICKEN RICE RECIPE | BON APPéTIT
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4.6/5 (188)Servings 4
- 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.
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