Coconut-Lime Chicken w/ Coconut Rice

Name: Coconut-Lime Chicken w/ Coconut Rice
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
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

July 18, 2014 0 comments Article Main Course, Meat, Recipes

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

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Prep Time 8 hrs

Cook Time 30 mins

Total Time 8 hrs 30 mins

Servings

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.