SPICY COCONUT CHICKEN CASSEROLE
Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 10
Steps:
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
- To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Nutrition Facts : Calories 682 g, Fat 38 g, Fiber 3 g, Protein 51 g
HAWAIIAN CHICKEN WITH COCONUT RICE
A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!
Provided by MinShien
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
- Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
- Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
- Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
- Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
- On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
- If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
- Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
Nutrition Facts : Carbohydrate 100 g, Protein 57 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 145 mg, Sodium 1517 mg, Fiber 3 g, Sugar 40 g, Calories 879 kcal, ServingSize 1 serving
COCONUT CHICKEN AND RICE CASSEROLE RECIPE - (4.1/5)
Provided by gvcathy
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat until hot in a heavy round casserole. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.
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
SPICY COCONUT CHICKEN CASSEROLE
Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.
Provided by PeytonandKaylansMama
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
- To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.
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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.
ONE POT COCONUT CHICKEN AND RICE - ONE LOVELY LIFE
From onelovelylife.com
4.8/5 (4)Estimated Reading Time 3 minsServings 4
- Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.
- Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut.
- Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.
ONE-PAN COCONUT CHICKEN CURRY AND RICE - THE GIRL …
From the-girl-who-ate-everything.com
4.5/5 (21)Category Main CourseCuisine ThaiTotal Time 25 mins
- In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.
- Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.
- Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.
BEST CHICKEN & COCONUT RICE CASSEROLE RECIPE - DELISH
From delish.com
3.2/5 (12)Total Time 1 hr 30 mins
- Preheat oven to 350°. In the bottom of a 3-quart baking dish, combine rice, onion, coconut milk, broth, and 2 tablespoons thyme.
COCONUT CHICKEN RICE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Seafood Curry RecipesCuisine Indian RecipesCalories 644 per serving
- Heat the oil in a large shallow casserole or large, deep frying pan with a tight-fitting lid over a medium heat. Brown the chicken thighs on each side, then set aside. Add the onion to the pan and cook for 8 minutes, stirring, until golden.
- Add the rice, then season and mix well to coat. Arrange the chicken on top in an even layer and pour over the coconut milk along with 150ml water. Bring to the boil, reduce to a gentle simmer, then cover with the lid and cook for 25-30 minutes. Leave to stand for 10 minutes.
- Crush the hazelnuts in a pestle and mortar, adding sesame oil to taste. Mix the shredded sprouts with the chillies, coriander and the lime zest and juice, then stir into the chicken pan. Spoon over the oil and hazelnut mixture and serve with extra lime wedges.
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TASTY CHICKEN AND RICE CASSEROLE (GLUTEN-FREE, DAIRY-FREE)
From livingwellmom.com
4.7/5 (12)Estimated Reading Time 8 minsServings 6-8Total Time 50 mins
- If your chicken isn’t already cooked (leftover chicken works great for this recipe), cook it however you prefer. I like to cook 2-3 chicken breasts in water over the stove. I bring a med-large pot of water to a boil with the chicken already in it, then turn down to medium heat and cover while it simmers for 20-30 minutes. Check for doneness and remove when cooked through. Don’t overcook or your chicken will be too tough.
- At the same time, cook your rice according to package directions. (I use jasmine rice and cook it in my instant pot.)
- In a large saucepan, over medium heat, saute the onion and celery in the coconut oil until tender. Add the garlic and cook for another minute. Stir in the gluten-free flour and gradually stir in the almond milk. Cook and stir until somewhat thick and bubbling (about 2 minutes).
CHICKEN AND RICE WITH COCONUT MILK - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.5/5 (4)Category ChickenServings 6Total Time 45 mins
- Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
- Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
- Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
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