This mouthwatering one-pot dish has chicken thighs baked with savory rice after being marinated in cilantro and lime.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 (14 ounce) can reduced-fat coconut milk
- 2 teaspoons minced fresh ginger root
- 1 cup Basmati rice
- ⅓ cup all-purpose flour
- 1 tablespoon lemon pepper
- 4 (6 ounce) skinless, boneless chicken breast half – cut into bite-size pieces
- 2 tablespoons vegetable oil
- 2 teaspoons dried rosemary
- ½ cup raspberry vinegar
Instructions
- In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
- Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
- Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 439 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Made it and it was delicious
I hate it when people write a negative review after making a recipe for the first time and change a few ingredients. Well after reading all the reviews I decided to make this anyway. It was awesome and yes I did change a few items only because I had them on hand. The first change was using 2 cups chicken stock instead of water and and 1 3/4 cup Silk Coconut / Almond milk instead of plain coconut milk. I cooked the rice in a rice cooker so it wasn’t over done or mushy. It came out very tasty and perfectly cooked. I used black pepper because I couldn’t find the lemon pepper in my pantry which worked nicely with the flour. After removing the chicken from the frying pan, I fried the rosemary a little because I forgot to put it in at the same time as the chicken. I sliced up a green pepper, putting that in the frying pan too before adding the vinegar. I used a cranberry balsamic vinegar to reduce and it made a beautiful glaze on the chicken. I wish I would’ve taken a photo to share but my family inhaled dinner too quickly. This is a keeper for sure!
It was bland and the overabundance of liquid ruined the texture.
the vinegar was completely overpowering! So much so that one of my children had a hard time breathing around the fumes. I wouldn’t add it again We all loved the rice (even though my 5 kids generally don’t like rice!)
Flavorful chicken. Rice needed salt or less water or both. It was a little “crumbly” even from the rice cooker, but the coconut flavor was just right. It just needed “something”. Not really a sauce for the combo but still a suitable match.
I agree with others who say that the raspberry vinegar totally ruined the dish. Perhaps I didn’t reduce it enough… perhaps more time spent reducing would let more vinegar evaporate and reduce the intense vinegar taste. Besides that, the proportions for the rice seemed off: it calls for over 3 cups of liquid for 1 cup of rice; my basmati rice instructions say 1 1/2 cups of liquid for 1 cup of rice. I used 2 cups of rice instead of one and the rice cooked up fine, though I didn’t like it. It had a too-intense coconut flavor. Also, 1/3 cup flour for that amount of chicken did not seem like enough; I used 2/3 cup.
This was delicious. I read some of the negative comments, but tried it anyway. My tips are to shake the can of coconut milk very well before opening it to avoid the need for stirring much before cooking. USE BASMATI RICE!Do not stir while cooking. I used only 1 tsp of jarred fresh ginger but will use more next time. All you need is a little salt at the table and the rice is great- creamy and delicious. The chicken was perfect- just be sure to let the vinegar reduce- you do not have to stand by the pan breathing the fumes:) It only takes a few minutes to reduce.
My husband and I were having date night in, and I thought I would make this because I had it in my recipe box so long, and I never tried it. I’m glad I did. Talk about flavorful and fragrant! This one is definitely a keeper!
Good recipe. The rice was great, but I cooked it with the coconut milk and added a little extra water because the amount called for seemed like way too much. I also put the vinegar in right after taking the chicken out which de-glazed the pan and reduced the vinegar making a small amount of syrupy sauce to put the chicken back into. I was a little concerned about it being too ‘vinegary’ but once it reduced down it was fine.
The rice for this is awesome. I made it in my rice cooker and it turned out perfect. The chicken tasted very good and was moist. Myonly complant was the color of the chicken. I used raspberry balsamic vinegar, and when i reduced it, it turned black.
absolute disaster
A really good recipe!!! My husband kept eating it after our company had gone. There won’t be any leftovers for sure.
Actually ended up baking instead of using stove top. So I followed the same directions with breading chicken,except added rosemary in with flour and other ingredients. Then mixed the raspberry vinegar with a little olive oil (used a little more of each). Stirred chicken while cooking and kept adding the raspberry vinegar & oil throughout cooking. Skipped the rice and grilled red & green peppers with onions – seasoned with lemon pepper, rosemary, and white wine vinegar. They complemented each other very well. Made the kitchen smell delicious and tasted even better!! I will definitely make this again! Thanks!
I could only find raspberry wine vinegar and I had the same experience that a few of the other raters had when cooking up the vinegar: the smell became unbearably strong. It even stung my eyes to walk into the kitchen and I can still smell it and it’s been 2 days! My boyfriend thought the smell might make him sick! I only added a few pieces of the chicken to the vinegar to test it out and b/c the smell was still so strong, I wasn’t up to tasting it on my chicken, so the chicken was pretty good without the vinegar. And since many people noted the blandness of the rice, I made the more highly rated Asian Coconut rice and that turned out well.
I made this exactly as directed except I did not have the raspberry vinegar. Instead I used chicken broth and a little soy sauce. The result was a yummy dinner that I was able to make with just what I had on hand. Thanks for sharing, I’ve already been asked to make it again soon!
This did not turn out well, and the flavor was strange to us.
I tried this last night because I’m always looking for something a little bit different. It came out great and my fiance, who is a very picky eater, LOVED it. He said it tasted like sweet and sour chicken with a raspberry twist. I couldn’t find raspberry vinegar at my local grocer, so I just used raspberry vinagrette which probably gave it a sweeter taste than it would have had. I made the coconut rice with just water and coconut milk and then topped it with some toasted coconut when it was done because fresh ginger is very strong and my fiance doesn’t like it. It went well with some steamed sugar snap peas on the side. Maybe I’ll go back and try it with the ginger next time though, just to satisfy my curiousity.
loved it!
This chicken is amazing. The reviews that said it was too vinegar tasting must not have boiled it down enough. It `makes 1`a nice, fairly thick but still light sauce. It isn’t supposed to be watery. The rice could have been better but the chicken was way better than I expected.
I have made this several times in the past and my husband and I love it. I only used 1 cup water and subsituted litehouse walnut raspberry vinegrette. I added a bit of chicken stock to de glaze the pan before adding the vinegrette and topped with a few fresh raspberries. Will def make again!
The mix of the sweetness of the rice, in which I added a little bit of shredded coconut and some sliced almonds, and the chicken in the vinegar sauce was very good. A keeper!