Monday, May 31

Coconut Chicken & Rice

I am always on the look out for new chicken recipes, so when I found this recipe from Rachael Ray, I knew I had to try it.  Of course I improvised and adapted the recipe for our family, so I can sort of claim it as my own.  Sort of.  But it was definitely inspired by Ms. Ray and she always encourages improvisation, so that's just what I did.

 



























Coconut Chicken & Rice (inspired by Rachael Ray's Coconut Chicken Cutlets)

2 cups rice, white or brown (cook in rice cooker or according to package directions)

2 chicken breasts (sliced in half, so you have four "thin" breasts), slightly pounded
Salt and pepper
3/4 cup flour
1 egg
1/2 cup breadcrumbs
1/2 cup grated unsweetened coconut
1 to 2 tablespoons extra virgin olive oil

3/4 cup apricot/pineapple preserves (RR's recipe calls for pineapple preserves.  I searched high and low here in Smalltown to find nada--I found them online, but I wasn't about to pay for shipping too!  This way turned out just as well.)
1 can diced chilies (4 oz.)
1 to 2 tablespoon rice wine vinegar
1 to 2 tablespoons chicken stock

2 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast. 

Have 3 dishes for coating the chicken.  One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly. 

Heat the EVOO in a large skillet over medium heat.  Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture.  Pan fry until deep golden in color on each side, until thermometer reads 165 degrees or until chicken is no longer pink and juices run clear. 

In a seperate pan, over medium heat, stir together preserves, chilies, vinegar, and chicken stock.  Reduce until thickened, about 5 minutes.* 

Serve the chicken over rice, drizzling the sauce on top.  Sprinkle green onions for garnish.  We had a green salad for a complete meal.

*My husband is a saucy guy, so you may prefer to make a larger amount of the sauce for drizzling. 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap   






11 comments:

Suzy said...

Sounds delish. I love coconut shrimp so know this would be great.

Megryansmom said...

This sounds so yummy! Thanks for sharing

Jerri said...

I don't believe I've ever seen this before. It looks delicious!

Brandi said...

Looks wonderful. Coconut and pineapple are my favorite!! Don't know if I could convince hubby to eat it, though. :(

Red Couch Recipes said...

Jackie, this looks yummy and different! I think my family will love it! Joni

Brenda said...

Looks delicous! I've seen pineapple preserves around here, and I love coconut!

zentmrs said...

Yum! Or maybe as RR would say, yum-o! This recipe certainly looks like a keeper. Thanks for sharing!

Val said...

Wow, this looks incredible!

Anonymous said...

I may be dense, but your recipe says "1/2 grated unsweetened coconut". Is that actually a 1/2 of a coconut or like 1/2 cup? I am a very newbie cook and need exact measurements....not to the guessing or experimenting phase yet. Thanks in advance.
Char

Jackie said...

Char--Ooops! Sorry for that. It's a 1/2 cup of unsweetened coconut. I'll get that corrected right away! :)

Ellen Zames said...

I'm definitely going to try this one soon. I might try it with shrimp though. I LOVE coconut shrimp.

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