Coconut Chicken and Rice – If you
eat rice – in one form or another – more often than you can track,
you’ll enjoy this variation. The coconut mixture makes the rice really exceptional!
8 boneless, skinless chicken-breast halves
2 garlic cloves, minced
1/2 teaspoon cayenne
Zest from 2 limes
3 cups uncooked basmati rice
2 cups Nature’s Promise Low Sodium or other GFCF Chicken Broth
1 14-ounce can Goya or other GFCF coconut milk
1/4 cup fresh cilantro leaves (optional)
1 teaspoon salt
Juice from 2 limes
1/2 cup Baker’s or other GFCF flaked sweetened coconut
Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with Giant canola
or other GFCF 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.
The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat,
covered, in a 325° F oven for 20 minutes or until a knife inserted into the
chicken comes out warm.
Makes 8 servings
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