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Chicken And Vegetable Coconut Rice

Posted: Tuesday, February 8th, 2011

1 & 2/3 cups long-grain rice, rinsed and drained
1 sweet potato, peeled and cut into ¾ inch cubes
½ cut unsweetened shredded coconut
1 ¼ cups water
1 lb boneless skinless chicken thighs
2 tbsp sodium-reduced soy sauce
1 tbsp vegetable oil
4 cups chopped bok choy
1 can (400 ml) coconut milk
½ tsp salt
2 cloves garlic, minced
1 tbsp curry powder
½ cup thinly sliced shallots
Lime wedges
Cilantro Sprigs (optional)


In large saucepan, mix together rice, sweet potato and half of the shredded coconut. Add coconut milk, water and half of the salt; bring to boil. Reduce heat, cover and simmer for 20 minutes. Meanwhile, cut chicken into ¾ inch cubes. In bowl, toss together chicken, garlic, soy sauce and curry powder. In skillet, heat oil over medium-high heat; stir-fry shallots until light golden. Add chicken mixture; stir-fry until chicken is lightly browned, 3 to 4 minutes. Scrape over rice.

Top chicken with boy choy; sprinkly with remaining salt. Cover and cook over low heat until rice is tender and juices run clear when chicken is pierced, 10 to 15 minutes. Fluff with fork, mixing in chicken and bok choy. Cover and let stand for 15 minutes. Transfer to serving dish. Meanwhile, in small skillet, toast remaining coconut over medium-low heat until golden. Sprinkle over rice mixture; garnish with lime wedges, and cilantro (if using).