Indulge in a delightful culinary journey with our coconut chicken and rice casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features tender chicken enveloped in a creamy coconut sauce, nestled amidst fluffy rice and a medley of vegetables. The aromatic fusion of coconut milk, ginger, garlic, and spices creates a symphony of flavors that will transport you to a tropical paradise with every bite. Discover the secrets behind this irresistible casserole and embark on a culinary adventure that will leave you craving for more.
**Additional Recipes to Explore:**
1. **Coconut Chicken Curry:** Dive into the vibrant world of Thai cuisine with this aromatic coconut chicken curry. Succulent chicken pieces are simmered in a creamy coconut sauce infused with fragrant spices, creating a dish that is both comforting and exotic.
2. **Coconut Shrimp:** Delight in the crispy and succulent coconut shrimp, a delightful appetizer or main course that will impress your guests. Fresh shrimp are coated in a crispy coconut breading and fried to golden perfection, served with a tangy dipping sauce for an unforgettable culinary experience.
3. **Coconut Rice Pudding:** Satisfy your sweet cravings with the classic coconut rice pudding. This luscious dessert features creamy rice cooked in coconut milk, infused with warm spices and sweetened to perfection. Top it with toasted coconut flakes for an irresistible textural contrast.
4. **Coconut Macaroons:** Indulge in the delicate sweetness of coconut macaroons, a timeless treat that is perfect for any occasion. These chewy cookies are made with a combination of coconut, egg whites, and sugar, resulting in a delightful combination of flavors and textures that will leave you wanting more.
5. **Coconut Mango Smoothie:** Quench your thirst and revitalize your senses with the invigorating coconut mango smoothie. This tropical delight blends together fresh mango, coconut milk, and yogurt, creating a creamy, refreshing beverage that is bursting with flavor.
ISLAND GLAZED CHICKEN AND COCONUT RICE
This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Stir together rub ingredients. Rub seasonings all over chicken.
- In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
- When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
- Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
- Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
- In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
- Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
COCONUT CHICKEN AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 18 grams, Cholesterol 110 milligrams, Sodium 489 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Sugar 4 grams, Protein 46 grams
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.
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
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
Tips:
- Use fresh coconut milk. Fresh coconut milk adds a rich, creamy flavor to the casserole. If you can't find fresh coconut milk, you can use canned coconut milk. Just be sure to shake the can well before using.
- Use jasmine rice. Jasmine rice is a long-grain rice that has a fragrant, nutty flavor. It's the perfect rice to use in this casserole because it absorbs the flavors of the coconut milk and chicken.
- Don't overcook the chicken. The chicken should be cooked through, but not dry. Overcooked chicken will make the casserole tough.
- Use a variety of vegetables. This recipe calls for carrots, celery, and onions, but you can also add other vegetables like broccoli, cauliflower, or zucchini.
- Season the casserole to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dash of fish sauce for extra flavor.
Conclusion:
This coconut chicken and rice casserole is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a casual gathering. The creamy coconut milk, tender chicken, and fluffy rice make this casserole a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give this coconut chicken and rice casserole a try.
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