Coconut Cilantro Chicken And Rice Food

COCONUT CILANTRO CHICKEN AND RICE

Steps:

• Brown chicken in butter over medium high heat.
• Add onion and garlic, and saute for another 2 minutes.
• Add rest of ingredients, mixing well, and simmer for 5 minutes.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

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.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
• In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
• Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

TAMPA COCONUT CILANTRO RICE

Steps:

• Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
• Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

SPICED COCONUT CHICKEN AND RICE

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.

MINT-CILANTRO AND COCONUT RICE

Steps:

• Heat oil in a medium saucepan over medium-high heat.
• Add the rice; sauté 3 minutes.
• Add onion; sauté 1 minute.
• Add broth, milk, salt, and pepper; stir.
• Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
• Stir in mint and cilantro; cover and let stand 5 minutes.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

COCONUT RICE

Steps:

• Combine all ingredients, except coconut, bring to boil, cover, and simmer low, stirring occasionally until rice is almost done (about 10 mins).
• Remove from heat and remove pan cover, stir rice.
• Fold a kitchen towel in half and place over pan, then place the pan cover over the towel.
• Let "rest" for 15 minutes.
• To serve, fluff rice with a fork and pour into a serving bowl, garnish with toasted coconut.
• *Put the coconut in a dry frying pan and over medium heat, stir constantly until the coconut is browned, but be watchful, the coconut browns quickly, then burns fast.