Coconut-Lime Chicken w/ Coconut Rice
Sometimes I wonder what people did before food blogs, FoodGawker, Yummly and Food Network began… All I know is that my cooking wouldn’t be nearly as diverse if it weren’t for them. I know there is a lot of hype about coming up with your own recipes, but personally I like hearing about everybody’s great ideas. It enables me to think out of the box and develop my own recipes as well. And sometimes, I just enjoying cooking a recipe straight from another blogger- that is exactly what I did for this. Thank Mel!
I took this photo when I was “homeless” living in a friend’s basement for a couple weeks while my boyfriend and I looked for a new home, so I apologize. Please check out the original post over at Mel’s Kitchen Cafe for beautiful pictures! Either way, this meal was too delicious not to post. This is a great summer meal. The acidity in the lime balances the creamy coconut milk perfectly for a perfect meal!
Coconut-Lime Chicken w/ Coconut Rice
Ingredients
- 3 tbsp oil
- 1 lime zest & juice
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 2 tbsp low-sodium soy sauce
- 1 1/2 tsp salt
- 2 tbsp sugar
- 2 tsp curry powder
- 1/2 cup canned coconut milk light or regular
- 1 pinch cayenne pepper
- 2 lb boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
- Fresh lime cut into wedges
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
Instructions
- In a large bowl, combine the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper.
- Place chicken in the marinade, cover and refrigerate for 2-8 hours.
- When ready to cook, add the rice, coconut milk, water and salt to a pot and bring to a simmer. Cover, reduce heat to low and cook until rice is cooked through (about 15 minutes).
- Remove from heat and let stand for 10 minutes.
- Preheat the grill (or oven if your are baking the chicken). Grill the chicken about 7 minutes per side, or until the internal temperature reaches 165F.
- While the chicken is cooking, reduce the marinade in a small pot over high heat until desired consistency is reached.
- To serve, pour sauce over the chicken and rice. Serve with fresh minced cilantro and extra lime if desired.
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