Chicken with Coconut-Cilantro Rice
Prep Time: 20 minutes Total Time: 40 minutes Servings: 4
This one-pot recipe is perfect for nights when you want a quick and easy meal, just add a rotisserie chicken and keep cooking to a minimum.
The snow peas and cilantro in the recipe add a pop to your dinner.
The addition of coconut milk in this recipe infuses the sauce in this dish with its sweet, nutty flavor, it adds creaminess and smells incredible as it cooks. Yum!
Ingredients:
1 cup basmati or other long-grain rice
1 cup water
one 13 Oz. can of coconut milk
Kosher salt
2 cups snow peas
1 1/2 to 2 cups shredded, cooked chicken (or 1/2 rotisserie chicken)
1/2 cup fresh cilantro leaves and tender stems
Lime wedges, for serving
1 cup basmati or other long-grain rice
1 cup water
one 13 Oz. can of coconut milk
Kosher salt
2 cups snow peas
1 1/2 to 2 cups shredded, cooked chicken (or 1/2 rotisserie chicken)
1/2 cup fresh cilantro leaves and tender stems
Lime wedges, for serving
Directions:
Place 1 cup basmati rice, 1 cup water, and 1 can lite coconut milk in a large saucepan over high heat, season with kosher salt, and stir to combine.
Bring to a boil over high heat then reduce the heat to maintain an active simmer, cover, and cook until the rice is tender and most of the liquid is absorbed for 15 to 20 minutes.
Stir occasionally to make sure nothing is sticking to the bottom and make sure to keep the heat low so the rice doesn’t burn.
Meanwhile, trim 2 cups snow peas and shred 1 1/2 to 2 cups cooked chicken if needed then during the last few minutes of cooking, stir in the snow peas.
When the rice is ready, stir in the chicken and cook uncovered until warmed through, about 2 minutes more.
Divide between plates and top with 1/2 cup torn fresh cilantro leaves and tender stems.
Serve with lime wedges, if desired. Enjoy!
Place 1 cup basmati rice, 1 cup water, and 1 can lite coconut milk in a large saucepan over high heat, season with kosher salt, and stir to combine.
Bring to a boil over high heat then reduce the heat to maintain an active simmer, cover, and cook until the rice is tender and most of the liquid is absorbed for 15 to 20 minutes.
Stir occasionally to make sure nothing is sticking to the bottom and make sure to keep the heat low so the rice doesn’t burn.
Meanwhile, trim 2 cups snow peas and shred 1 1/2 to 2 cups cooked chicken if needed then during the last few minutes of cooking, stir in the snow peas.
When the rice is ready, stir in the chicken and cook uncovered until warmed through, about 2 minutes more.
Divide between plates and top with 1/2 cup torn fresh cilantro leaves and tender stems.
Serve with lime wedges, if desired. Enjoy!
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