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Coconut-Lime Chicken w/ Coconut Rice

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!

Coconut-Lime-Chicken-Top

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 4

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.
Tried this recipe?Let us know how it was!

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Tags: chicken, cilantro, coconut, lime, recipe, rice, tropical

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