by Sandy Kirby Quandt
This delicious Gluten-Free Honey-Chile Chicken on Coconut Rice recipe comes from Better Homes and Gardens cookbook, 13X9 the Pan That Can. It makes 8 servings.
- nonstick cooking spray
- 2 cups water
- 1 14-ounce can unsweetened coconut milk
- 1 1/4 cups uncooked jasmine rice
- 1/2 teaspoon salt
- 3/4 cup chopped onion
- 3/4 cup chopped yellow and/or red sweet pepper
- 2 teaspoons olive oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas
- 2 tablespoons honey
- 2 tablespoons Asian chili paste – Pilot used red curry paste
- 1 tablespoon lime juice
- 2 teaspoons gluten-free soy sauce
- 3 cups chopped cooked chicken breast
Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray.
In a small saucepan bring the water and coconut milk to boil. Pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes.
Meanwhile, in a large nonstick skillet, cook onion and sweet pepper in hot oil over medium heat about 5 minutes, or just until tender. Stirring occasionally. Add ginger and garlic. Cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice.
In a medium bowl, combine the next four ingredients. Stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15-20 minutes more or until heated through and rice is tender.
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