{one pot} Coconut Chicken

Made this dish last night and it was tasty. 

It is not nearly as coconut-y or sweet as I thought it would be. 

Ingredients

1 lb. chicken 

(I used chicken breasts and cut them into cubes, the recipe calls for thighs)

1 medium onion, diced

1 inch fresh ginger, peeled and minced

1 (15 oz) can coconut milk

1 1/2 c. chicken broth

1 1/2 c. rice, uncooked

1/2 c. unsweetened, finely shredded coconut

3 green onions, diced

2 limes

cilantro for garnish

salt and pepper to taste

olive oil

Instructions

Preheat oven to 400.

Heat a drizzle of olive oil in an oven-safe Dutch oven or pan.

Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side.

Remove chicken from the pan.

Add onion and ginger to the pan.

Heat until tender and translucent.

Pour coconut milk and broth into the pan and stir to scrape up any browned bits.

Add rice and stir to coat.

Nestle chicken in the rice mixture and sprinkle with coconut.

Bake at 400 degrees for 20-25 minutes or until rice is tender and chicken is cooked through.

Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.

Stir the dish and let sit for 5-10 mins. with the lid on for everything to settle. 

Note:

* I used jasmine rice, which typically takes longer to cook - I followed the 25 minutes cooking time, took the pot out of the oven and stirred it, then let it sit with the lid still on while I finished setting the table, etc. The rice was a little crunchy, but that's how Ben likes it, so he was happy. Will probably cook it 5-10 mins. longer if I'm using jasmine rice again.

* I used the Trader Joes sweetened shredded coconut, which tends to be much less sweeter than the shredded coconut you find at the grocery store - if that is what you end up using, the dish may turn out sweeter than expected, which would be fine if that's how you like it!

Recipe found at: http://www.blessthismessplease.com/