Description
A delicious coconut chicken rice bake with fresh ingredients and a flavorful sauce.
Ingredients
Scale
- 1 (13-ounce) can coconut milk (divided, see note 1)
- 1–1/2 cups uncooked basmati rice (no other types of rice work! See note 2)
- 1–1/3 cups chicken stock (see note 3)
- 2 tablespoons soy sauce (not reduced-sodium)
- 3 tablespoons olive oil (divided)
- 2 teaspoons ginger paste (see note 4)
- 2 teaspoons minced garlic
- 1 (12-ounce) package frozen edamame
- 1 cup frozen corn
- 2–1/2 cups diced cooked chicken (like rotisserie)
- 1/2 cup loosely packed fresh cilantro
- 1 tablespoon jalapeño (see note 5)
- 3 limes (divided)
Instructions
- Preheat oven to 400°F. Generously spray a glass or ceramic (not metal) 9×13-inch pan.
- Open the can of coconut milk and remove 1/3 cup of the coconut milk solids and put into a small blender or food processor. Pour the remaining coconut milk into the prepared 9×13-inch pan.
- Add uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger, garlic, and entire package of unthawed edamame and unthawed frozen corn to the pan. Stir until ingredients are incorporated. Spread evenly and cover tightly with foil. Bake for 40 minutes, then remove foil and bake for 15 more minutes.
- Meanwhile, shred/chop chicken into small pieces. Blend together the 1/3 cup coconut milk, remaining 2 tablespoons olive oil, cilantro, jalapeno, 1 teaspoon lime zest, 3 tablespoons lime juice, and salt to taste. Refrigerate until ready to use.
- After baking for 15 minutes without the foil, remove from oven. Don’t stir. Sprinkle chicken over everything and drizzle 1 teaspoon lime zest and 2 tablespoons lime juice over the top. Cover dish again with foil and let stand for 10 minutes.
- After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Serve on plates and generously drizzle sauce over everything.
Notes
- Note 1: Use full-fat coconut milk for best results.
- Note 2: Other types of rice may not cook correctly.
- Note 3: Homemade chicken stock is recommended.
- Note 4: You can substitute fresh ginger if preferred.
- Note 5: Adjust the amount of jalapeño to your spice preference.
- Note 6: Optional toppings include additional cilantro or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg