January 20, 2011 by Stacy McDonald
Caribbean Coconut Chicken
I made this dish today. Actually, I made three of them – one for our family, one for another family, and one extra. It’s easy, delicious, gluten free, and healthy! I especially love the creamy coconut flavor and the wonderful health benefits my family gets from the coconut oil. Enjoy!
2 lb. boneless, skinless chicken thighs
1 large chopped onion
1-2 can(s) coconut milk
2 C. uncooked basmati rice
1/2 lb. raw baby spinach
1 quart chicken broth
4 T. coconut oil (cold-pressed, Organic extra-virgin)
1 T. dried parsley
2 T. fresh garlic
1-2 T. arrowroot powder (for thickening the sauce)
Garlic powder (granulated)
Thyme
Salt and pepper
Spice Island’s Beaux Monde Seasoning (optional)
Cayenne (optional)
[Capers can be added on top or as a garnish - yum!]
Cook rice by using chicken broth in place of the water and adding 2 T. coconut oil (or butter) and parsley. Also, sprinkle with a bit of salt, pepper, and granulated garlic. While rice is cooking, season raw chicken with garlic powder, salt & pepper, thyme, and the optional spices, Beaux Monde and Cayenne. Cook chicken in 2 T. coconut oil until browned and cooked well. Chicken would also be good cooked first on the grill. Slice into bite sized pieces and set aside.
Using the same pan that the chicken was cooked in, sauté ¾ of the onion for 3-4 minutes. Add fresh garlic and sauté 2 minutes longer. Add coconut milk and stir until thickened (use arrowroot, if needed). Add more salt and garlic powder.
In a separate pan, add the rest of the coarsely chopped onion and sauté fresh spinach until barely wilted. Remove from pan and set aside.
Now it’s time to put the casserole together. Fluff the rice with a fork and then gently spread it in the bottom of a casserole dish. If you don’t mind the expense, you may want to add more (melted) coconut oil at this point– it’s very good for you! You can just pour it right over the rice, add the sauce, and gently stir with a fork. Layer cooked chicken over the rice mixture, and top with cooked spinach. Cover and bake at 350 degree for about 20 minutes. Garnish with capers (optional).
If you want to refrigerate and bake later:
Add about ½ C. water, cover with foil, and bake at 350 degrees for 30-45 minutes.
Similar Posts:
9 Responses to “Caribbean Coconut Chicken”
Leave a Reply
Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.
Sounds wonderful! :)
It not only sounds wonderful, it was! What a blessing to enjoy this dish after a cold night at the 2011 Life Rally. Thanks, my love!
Thank you for this recipe! I think I am going to try it this weekend :)
Thank you for sharing this yummy recipe, Mrs.M!
It was scrumptious!!! {I am looking forward to making it for some potlucks and bringing it to “new mommas” in the future} ?
Love~Jen
Stacy:
I hear that coconut oil is good against adrenal fatigue. Is that one of the reasons why you are using it?
So excited to find a new chicken dish and another way to use coconut milk and oil. I’m making it right now and am nibbling at it already. I noticed that the directions didn’t mention when to use the arrowroot powder. I’m guessing that would be added to the coconut milk to help thicken, but I wasn’t sure if this was optional. 1 can of coconut milk doesn’t take long to thicken so does it need the arrowroot?
Actually, Lauren, the last time I made it, I didn’t use the arrowroot at all – it thickened nicely on its own. Maybe it depends upon the amount of cream in the can of coconut. But, yes, the arrowroot is only for thickening the sauce.
I regularly buy coconut milk by the carton for drinking, cooking, etc. Can this be used instead of the coconut milk in the can? If so, what is the equivalent amount to be used from the carton of coconut milk?
Actually, Connie, I would not use the coconut milk packaged for drinking – it is very watery and doesn’t have much flavor – plus, I believe it is usually sweetened. You need the canned coconut milk (it is thick because it is about half cream). Be sure NOT to get the “light” version.