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Chicken with Coconut Spiced Tomato and Basmati Rice
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American
Keywords:
coconut
chicken
chicken and rice
meal prep
tomato
Counting Macros
meal planning
Macro Friendly
🧂 Ingredients
2 cups
Water
1 cup
Basmati Rice, dry
30 oz
Boneless, Skinless, Chicken Breast
1 tsp
Black Pepper
1 tsp
Garlic Powder
½ tbsp
Extra Virgin Olive Oil
1 cup
Tomato Paste
(170 grams, or 1 6 oz can)
1 cup
Unsweetened Premium Coconut Cream
(170 grams, or 1 6 oz can)
1½ tbsp
Red Chili Paste
(24 grams)
1 tbsp
Sriracha
(15 grams)
½ cup
Yellow Onion
diced, (100 grams, or ½ an onion)
¼ cup
Cherry Hot Peppers
diced, (30 grams, or 3 peppers)
1 tsp
Garlic Powder
1 tsp
Red Pepper Flake
½ tsp
Chili Powder
1 tbsp
Fresh Cilantro
optional
1
Lime
optional
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Instructions
1
Cook the rice by: Bringing 2 cup of water to boil. Once the water is boiling,
add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes
then remove from heat. Keep covered for an additional 10 minutes.
2
While the rice is cooking heat a large stove top pan to medium heat, while the
pan is heating season the chicken breast on both sides, using black pepper and
garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
3
Place the chicken immediately in the pan, leave it there on medium heat for 2
minutes, then flip to the other side and cook for an additional 2 minutes.
4
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Then turn the heat to low and cover the chicken with a lid. Let it cook
for about’ 8‘ minutes, then flip and cover again for additional’ 8‘ minutes.
5
After’ 8‘ minutes on each side covered, the chicken should be done. But this
does depend on the size of the chicken breast…these times are based on
a’ 8‘ oz breast.
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side. I find that this deliveres a perfect juicy chicken breast every time.
It is always best to check the internal temperature of chicken before serving.
6
While the chicken is cooking work on creating your sauce. In a small bowl stir
together the tomato paste, coconut cream, red chili paste, and sriracha.
7
Once the chicken is cooked remove it from the pan, leaving the remaining juices
in the pan.
8
Now add your dices onions and cherry peppers to the pan with the chicken juice.
Cook for 3-5 minutes stirring often.
9
While the pepeprs and onions are cooking use a fork and knife to shred the
chicken. Then add the chicken back into the pan with the peppers and onions.
Pour the sauce over top of the chicken and onions. Season with the garlic
poweder, red pepper flake, and chili powder. Stir everything together until well
combined. Then turn the heat to low and cover with a lid. Allow to cook for 3-5
minutes.
10
Serve by plating the chicken with the rice and sprinkle a little fresh cilantro
on top and a slice of lime.
11
You can see that I served this recipe with aparagus…I had some i had to use
before it went bad! But feel free to serve this recipe it on its own or with any
veggie you wish.
12
The asparagus I cooked in ½ tbsp butter, a little pepper and garlic powder.
Tossing in a saute pan for 3-5 minutes. Just enough to warm thru. I prefer my
asparagus with a little crisp. The asparagus is not included in the nutritional
facts.
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