Gluten-Free Coconut Chicken
You will need:
3-4 Boneless, skinless chicken breasts
2 Garlic Cloves, minced (you can also substitute garlic powder to taste)
1/2 tsp. Cayenne (or more if you like a kick!)
2 Limes, zest and juice
3 cups Uncooked Basmati Rice
2 cups Chicken Stock
1 Can of Coconut Milk (14oz)
1/4 cup Fresh Cilantro Leaves
1 tsp. Salt (optional) Sweetened Coconut
1) Pre-heat oven to 425F. Lightly coat a 9×13 inch backing dish with cooking spray (again the recipe will work just fine if you don’t). Sprinkle the chicken breasts with garlic, cayenne and lime zest (if you are like me and never have fresh limes sub for a tsp or 2 of lime juice!); set aside.
2) Place the rice in the baking dish. Combine chicken stock, coconut milk, cilantro, salt and lime juice; pour on to rice. Arrange the chicken in the rice (I recommend having the chicken at least halved, I regularly dice it, to ensure it cooks thoroughly). At this point your dish will look like soup, but the rice will soak up that liquid so don’t worry! Cover the dish with foil and bake for 25-30 minutes or until chicken is cooked through and rice is tender.
3) Remove the foil, sprinkle on coconut (I typically use around half a bag but use as much or as little as you would like!). Cook for 5 more minutes or until coconut is browned.
This recipe can be made a day ahead, so it’s great for when you are having company! Cover with foil and refrigerate. Reheat, covered, in a 325F oven for 20 minutes or until warmed through.
Hands on time: 20 mins
Total time: Approx 1 hour
My name is Cassandra Edwards. I am a local Mary Kay Beauty Consultant, a mother of one and devoted wife. I was diagnosed with Celiac in Late April/Early May after being so dizzy that I was unable to work or drive. My son is 10 years old and has allergies to Gluten, Dairy and Soy. My wife has food allergies to several herbs and dietary restrictions due to kidney complications. This results in a very complicated kitchen and eating out always involves special orders! I am so excited to be a part of the gluten-free community and I can’t wait to get more involved all the time!