Oven-Fried Coconut Chicken and Rice
Ingredients
1 tablespoon fresh lime juice (about 1⁄2 lime)
Zest of 1⁄2 lime
1 tablespoon hot pepper sauce (such as Sriracha)
1 (14-ounce) can light coconut milk
2 pounds boneless, skinless chicken breasts or cutlets
3⁄4 cup panko (double if using cutlets)
1⁄2 cup flaked sweetened coconut (double if using cutlets)
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Cooking spray
1 cup rice, uncooked
Instructions
1. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, seal. Marinate in refrigerator 1 1⁄2 hours, turning bag occasionally.
2. Preheat oven to 400*F.
3. Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from bag; save marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400°F for 30 minutes or until golden brown. Carefully turn chicken over, bake an additional 30 minutes or until done.
4. Put marinade in a saucepan and bring to rolling boil. Boil for 5 minutes. Remove from heat and measure. Add enough water to equal 2 cups. Pour liquid into saucepan, add rice, cover and cook on low until done, about 20-25 minutes. Serve with chicken.
Comments
This is adapted from Cooking Light’s 2006 Annual. The original recipe called to discard the marinade but that just seems like a waste of a lot of perfectly delicious flavor. I boil it for a good five minutes and then use it to prepare rice – if you’re not comfortable with that, just toss the marinade and prepare the rice with an additional can of coconut milk plus enough water to equal 2 cups.
This chicken is fantastic, the marinade gives it so much flavor. The combination of panko and coconut flakes for the coating adds a nice texture and even more flavor.
I served it with fresh broccoli cut into florets, tossed with soy sauce, olive oil, garlic powder, salt and pepper, and sautéed until crisp-tender.
Cooking Light 2006