Home

Healthy Family

Healthy Community

Healthy World

Site Menu

Food Adventure Home Edition

MY STUFF STAY IN TOUCH DONATE DONATE

Island Coconut Chicken and Rice

SAVE ✓ SAVED

ADD TO MEAL PLAN PRINT VIEW IN SPANISH

When searching for new Instant Pot recipes I ran into this one on epicurious.com (called "Spiced Coconut Chicken and Rice"). I have made it a few times and altered slightly. I prefer brown jasmine rice for the enhanced nutrients, but white jasmine also works (the time needs to be increased for brown rice). This recipe is has comforting island flavors like coconut, cilantro and rice which make it perfect for summer or winter.

Ingredients

See Table See List

1 tablespoon olive oil

olive oil

tablespoon

1 onion, diced

onion

diced

1 teaspoon ginger, grated (fresh)

ginger

teaspoon

grated

fresh

4 cloves garlic, minced

garlic

cloves

minced

1 tablespoon curry powder

curry powder

tablespoon

1 teaspoon turmeric

turmeric

teaspoon

2 pounds chicken thighs (bone-in)

chicken thighs

pounds

bone-in

½ teaspoon salt

salt

teaspoon

¼ teaspoon black pepper

black pepper

teaspoon

1 13.5 ounce can coconut milk (regular or light)

coconut milk

13.5 ounce can

regular or light

½ cup water

water

cup

1½ cups jasmine rice (brown rice, preferably)

jasmine rice

1½

cups

brown rice, preferably

2 tablespoons cilantro, chopped (save and chop stems)

cilantro

tablespoons

chopped

save and chop stems

1 lime, half juiced, the other half cut into wedges

limes

half juiced, the other half cut into wedges

Method

Place the Instant Pot on "Saute" mode and heat oil. Add onion, ginger and garlic and cook until fragrant, about 2-3 minutes. Add spices, chicken, salt and pepper and cook on each side for a minute to lightly brown. Add coconut milk and water (1/4 cup for white rice and 1/2 cup for brown rice). Place lid on and cook on "Manual" high pressure for 13 minutes with a Quick Release. Transfer the chicken to a plate and leave liquid in the pot. Shred the chicken away from the bone and discard any bones and skin. Add rice, cilantro stems, and cook on "Manual" high pressure for 4 minutes for white rice (22 minutes for brown rice). Allow a Natural Release for 10 minutes then release the remainder of the pressure. Stir in lime juice and shredded chicken. Season with salt and pepper to taste. Serve with lime wedges and chopped cilantro.

Babyfood Option:

This soft rice and chicken can make a great babyfood option with interesting spices for new eaters to try. For brand new eaters use a little chicken broth and blend to a smooth consistency. Leave more texture for more experienced eaters Consider overcooking the rice by a few minutes to get it even softer for your baby.

Prep time

10 min

Cook time

35 min

Cost per serving:

$1.91

Yields/Serves:

4-6