Chicken and Vegetable Coconut Rice

By Andrew Chase and The Test Kitchen

Tested till perfect

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Chicken and Vegetable Coconut RiceVisit www.canadianliving.com for full recipe details.4 user reviews.
Chicken and Vegetable Coconut Rice

Chicken and Vegetable Coconut Rice
Photography by Yvonne Duivenvoorden

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 317317 cal
pro 13 g13g pro
total fat 15 g15g total fat
sat. fat 11 g11g sat. fat
carb 33 g33g carb
fibre 3 g3g fibre
chol 38 mg38mg chol
sodium 303 mg303mg sodium
potassium 480 mg480mg potassium
% RDI: -
calcium 66 calcium
iron 2121 iron
vit A 7171 vit A
vit C 2323 vit C
folate 1313 folate

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Ingredients

  • 1-1/2 cups long-grain rice , rinsed and drained1-1/2 cups long-grain rice, rinsed and drained
  • 1 sweet potato , peeled and cut in 3/4-inch cubes1 sweet potato, peeled and cut in 3/4-inch cubes
  • 1/2 cup unsweetened shredded coconut 1/2 cup unsweetened shredded coconut
  • 1 can (400 mL) coconut milk 1 can (400 mL) coconut milk
  • 1-1/4 cups water 1-1/4 cups water
  • 1/2 tsp salt 1/2 tsp salt
  • 1 lb boneless skinless chicken thighs 1 lb boneless skinless chicken thighs
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 2 tbsp sodium-reduced soy sauce 2 tbsp sodium-reduced soy sauce
  • 1 tbsp curry powder 1 tbsp curry powder
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1/2 cup thinly sliced shallots 1/2 cup thinly sliced shallots
  • 4 cups chopped bok choy 4 cups chopped bok choy
  • Lime wedges Lime wedges
  • Cilantro sprigs , (optional)Cilantro sprigs, (optional)

Preparation

In large saucepan, mix together rice, sweet potato and half of the shredded coconut. Add coconut milk, water and half of the sa< bring to boil. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, cut chicken into 3/4-inch (2 cm) cubes. In bowl, toss together chicken, garlic, soy sauce and curry powder.

In skillet, heat oil over medium-high heat; stir-fry shallots until light golden. Add chicken mixture; stir-fry until chicken is lightly browned, 3 to 4 minutes. Scrape over rice.

Top chicken with bok choy; sprinkle with remaining salt. Cover and cook over low heat until rice is tender and juices run clear when chicken is pierced, 10 to 15 minutes. Fluff with fork, mixing in chicken and bok choy. Cover and let stand for 15 minutes. Transfer to serving dish.

Meanwhile, in small skillet, toast remaining coconut over medium-low heat until golden. Sprinkle over rice mixture; garnish with lime wedges, and cilantro (if using).

Source : Canadian Living Magazine: March 2011

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