Coconut Chicken and Rice with Carrots

coconut rice and chicken Coconut Chicken and Rice with Carrots

I trust you all have had a wonderful holiday and new year celebration! Other than a trip to Chicago to spend time with family for Christmas, our family did a whole lotta n.o.t.h.i.n.g. these past 2 weeks. Seriously, we did nothing. The big outing of the week between Christmas and New Years was to the grocery store. And a quick trip to grandma’s house!

We played games, we watched movies, we made puzzles…the entertainment was endless with all the new toys from Christmas.

And when it came time to cook dinner, I needed easy. I needed something I could drop into a dutch oven or the slow cooker, and plop myself back down on the couch with my book. Or laptop.

This meal was one of those meals…what can I dig out and throw together. Chicken from the freezer, coconut milk from the pantry, carrots from the fridge…and yum!

Simple ingredients. Simple cooking methods. Just what I needed while enjoying our Christmas break!

printer famfamfam Coconut Chicken and Rice with Carrots

Coconut Chicken and Rice with Carrots

Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 50 minutes to 1 hour, or 30 minutes if you use white rice

Ingredients

2 Tbsp olive oil
2 boneless skinless chicken breasts, cut into bite size pieces
2 Tbsp minced onion
1 Tbsp minced garlic
1 15 oz. can light coconut milk (not coconut water)
1 1/2 cups brown rice (or white rice)
2 cups carrots, cut into bite size pieces
2 Tbsp curry powder
Salt and pepper to taste

 

Directions

  • In a Dutch oven, heat the olive oil, then saute the chicken pieces with the minced onion and minced garlic until they are brown on all sides.
  • Pour in the coconut milk with 2 cups HOT water. Bring to bubbling and then add the rice, carrots and curry powder.
  • Bring to a boil, then reduce the heat to medium, cover and cook for 45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20 minutes if using white rice.)
  • Remove from the heat to prevent overcooking the rice. Let cool slightly before serving.
  • Serve Coconut Chicken and Rice with Carrots, as is or with simple side dish.
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19 Responses to Coconut Chicken and Rice with Carrots

  1. Pingback: Coconut Chicken and Rice with Carrots « recipesfromscratch

  2. Suzie says:

    recipe link is for quinoa and peas…?!

  3. Sandy says:

    Just made this tonight for dinner and it was super yummy! My husband said it was “awesome” and one of the best meals I’ve made in a while. Thanks for another winner, Erin!

  4. Tracey M. says:

    I love one dish meals!! They are truly a favorite in our home. I “liked” you on FB a while ago but notice I haven’t caught up on your posts. I just subscribed to get them emailed so I won’t miss any!! Great blog!

  5. karen says:

    IS there a price limit like $5 dollar dinners? I have a yummy orange roughy reciepe I’d like to share but its kind of pricey(fish)

  6. karen says:

    I tried it, not bad, I wonder if you could make it similar to curry in a box? add apples, pototoes, veggies, etc. Its like curry w/o the messy sauce. :)

  7. Sara says:

    Can you use the SO Delious Coconut Milk in the jug, instead of the canned stuff? I have that on hand, but not sure if it’s the same. Thanks!

    • Erin says:

      Hey Sara…you could use So Delicious, but it might not have as much of the “nutty” coconut flavor. It’s a little bit thinner than canned coconut milk, so you might have to let some of the liquid simmer off towards the end of cooking.

      Hope you enjoy it!

  8. Pingback: Weekly Meal Plan

  9. Tawny says:

    This looks great. Going to fix this tomorrow. Thanks.

  10. Pingback: » Menu Plan for the Week 3/18 – 3/24 Ready. Set. Simplify.

  11. Lisa says:

    I made this last night, it was simple and very delicious! I did add chopped celery because we love celery and carrots together. Thanks for a great (and EASY!) recipe!

  12. lynn says:

    can i do this with cooked rice and eliminate some water or no I have left over rice and precooked chicken

    • Erin says:

      Yes! I’d cut the coconut milk in half, and reheat it all together in a saucepan, until the coconut milk cooks or softens the carrots. Enjoy!

  13. susan mcintire says:

    Wondering if I can use chicken broth in place of water?

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