Saturday, January 1, 2011

Coconut Chicken. Yum!

I cannot explain to you how tasty this dish is.  Until you make it for yourself (which should be soon if you heed my advice!) you'll just have to believe me.  It's simple flavors that work so beautifully together.  In the words of our friend Adam, who ate this with us the other night, he said  "I don't know if it's the coconut, but there's something about this dish that just makes me smile when eating it."

We've been making this dish for quite a few months, and it's become addicting.  The original recipe called for the chicken to be grilled over the BBQ, but our grill has been in a non-functioning state for quite a while.  I've just made it on my stove top, thinking that when I was finally able to grill it, I'd post the recipe.  Alas, I've changed my mind.  Whether you grill the chicken, or pan-fry it, it still tastes amazing.

I have three parts to this recipe.  The first is the marinade for the chicken.  The second is the glaze that goes over the cooked chicken, and the last part (which brings everything together beautifully, is the coconut rice.  Here are the recipes!


Coconut Chicken with Coconut Rice

Marinade:
Mix together one can of coconut milk with 1 tsp ginger, 1 tsp red pepper flakes, 1 tsp salt, 1 tsp pepper.
Combine mixture with about six chicken breasts (thawed and trimmed), in a bowl or a  Ziploc bag, and let marinade for about 4-5 hours.

Drain chicken.  Over medium-high heat, in a frying pan, drizzle bottom with oil, and cook chicken through, browning on both sides.  Remove chicken and chop up in bite-size pieces.  Return to pan, browning all the bits of chicken, making sure the insides are all cooked through.  (Alternatively, you can grill this on your BBQ, chop it up, and reserve it in a bowl until ready for the next step.)

Glaze:
3/4 cup rice vinegar (found in the Asian section of the grocery store)
4 Tbsp soy sauce
1/2 cup sugar
1  tsp red pepper flakes

While your chicken is cooking, add all of these ingredients to a small saucepan.  Bring to a boil over medium-high heat, then  reduce heat so that it is still boiling, but won't boil over.  Stirring every minute or so, the mixture will reduce down and thicken to a nice syrup consistency.  This takes about 8-10 minutes.  Once reduced, pour over chicken; toss to coat.  Serve over coconut rice.

Coconut Rice
3 cups water
3 cups instant rice (You can use long grain rice if you want; you will need to adjust the water amount appropriately.)
1 can coconut milk
3 Tbsp sugar
1 tsp salt and pepper, each
3 stalks of green onions, chopped

In a pot, combine water, coconut milk, sugar, salt and pepper.  Bring to a boil.  Remove from heat and stir in rice.  Cover with a lid, and let sit for about 10 minutes.  Remove lid and stir again.  Rice will be a bit "wet".  Let sit for about five more minutes, then it will be perfect.  Fold in green onions just before serving.

I got the Sticky Coconut Chicken recipe HERE, and the Coconut Rice recipe came from HERE.  I have adjusted the recipes to my liking.

11 comments:

runningfan said...

I'd love to try it....too bad Garry's taste buds reject coconut as an unwelcome guest. :)

purejoy said...

yum… sounds good. i made wild rice and couscous last nite with cranberries and curry. it was amazing. since we're trying to stay away from rice, potatoes and pasta, maybe i'll try to adapt my couscous/wild rice to something more coconutty! sounds delicious!!

Jen Sue Wild said...

I love this cocnut rice I make it for my self all the time . I have a coconut chiken resipe but it is tottay diffrent. It's breaded coconut tenders so yummy. I will have to try this sticky coconut chiken of yours.

Queen of Chaos said...

I tried it while we were in Idaho Falls. It was very yummy.

I'm Always Rite said...

Thank you so much for sharing! Can't wait to make it for my Supers! ;D

Angie said...

I think I would love this - but I don't think hubby would - he doesn't like coconut BOOOOOO!

Heath said...

It was amazing. It was so good. The only things I would add would be a little sauce to drizzle over it that had a little heat to it or perhaps some chile oil. And some chopped cilantro.

Colleen said...

I am making this THIS WEEK! It is so absolutely delicious and I've been thinking about it since we ate it! Thanks for posting so quickly! Angie's comment reminded me of a line from "It's a Wonderful Life" where little George Bailey says, "You don't like coconuts?! Say, brainless, don't you know where coconuts come from?"

amy said...

Hay Shaina,
We made this for dinner on Monday, I just so happened to have all the ingredients and WE LOVED IT. I make 3 cups uncooked rice for my family all the time. We have enough leftovers for me and the little kids to have it for lunch the next day. Not this time! My kids even ate all the rice! It was so good. Mark does not like anything remotely like Chinese or Thai food, and he even ate it willingly! I think next time I'm going to add a squeeze of lime, and cilantro. It was so good! Thanks for the recipe. I'll make it again when I have the coconut milk and chicken.

Adri said...

This got ALL THUMBS UP at our dinner table tonight. I'm linking to it on my blog...can't help but share the joy!

Jeff and Lori said...

Oh my. This has been on my menu for about a week and I finally got to it today. Simply delish. I honestly didn't know what to expect from it, it's different than any other dish I've tried so far and it's wonderful! Thanks, Shaina!