Coconut Braised Chicken & Coconut Rice

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"Recipe source: Milk Street special issue (50 recipes to change the way you cook)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (524.7 g)
  • Calories 1048.8
  • Total Fat - 56.4 g
  • Saturated Fat - 33 g
  • Cholesterol - 306.2 mg
  • Sodium - 639.5 mg
  • Total Carbohydrate - 75.4 g
  • Dietary Fiber - 11.5 g
  • Sugars - 9.6 g
  • Protein - 61.5 g
  • Calcium - 85.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.4 mg

Step 1

IN a blender combine 2 1/4 cups coconut and 3 cups warm water. Let stand until the coconut begins to soften (1 minute). Blend on high until creamy (1-2 minutes). Pour through a fine-mesh strainer into a large bowl, pressing on the solids. Discard solids. Repeat with the remaining coconut and another 3 cups of warm water. You should have 4 1/2 cups strained coconut milk.

Step 2

In a large dutch oven over medium heat, heat the oil until shimmering. Stir in the turmeric and cook until fragrant and the oil has turned yellow (30 seconds). Add the onion and garlic and cook, stirring, until the onion is softened (under 5 minutes). Stir in the tomato paste and allspice, then 1 1/2 cups of the coconut milk, the soy sauce and 1 teaspoon salt. Bring to a simmer, then add the chicken in a n even layer in the liquid, cover and reduce to medium-low. Cook until skewer inserted into the chicken meets no resistance (18-25 minutes), flipping the pieces halfway through.

Step 3

While the chicken cooks, in a saucepan over high heat, stir together the remaining 3 cups of coconut milk, the rice and 2 teaspoons salt. Bring to a simmer, then cover, reduce to low and cook until the liquid is absorbed (15 minutes). Remove from heat and let stand, covered for 5 minutes. Gently fluff the rice with a fork and fold in any coconut oil on the surface. Drape a kitchen towel over the pan, replace the lid and let stand until ready to serve.

Step 4

When the chicken is done, transfer to a serving dish. Bring the liquid in the pot to a simmer over medium and cook, stirring, until reduced by half and thickened (10-15 minutes). Pour in any accumulated chicken juices and simmer for another minute.

Step 5

Off heat, stir in the lime juice and tomatoes. Taste and season with salt, then return the chicken to the pot, turning to coat. Transfer to the serving dish and serve with lime wedges and rice.

Tips & Variations


No special items needed.

Tags : Dinner

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