Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, coconut rice with shredded chicken. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cover with the rest of the rice and pour the coconut milk over the rice. Top with the chicken and any collected juices, cover the pot with a lid, and put over medium high heat. Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
Coconut rice with shredded chicken is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Coconut rice with shredded chicken is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook coconut rice with shredded chicken using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut rice with shredded chicken:
- Make ready Rice
- Take Coconut milk
- Take Carrots peas green beans (chopped)
- Make ready For the shredded chicken
- Prepare Pepper /scotch bonnets/ onions (grated)
- Get Shredded chicken
- Prepare Spices
- Take Seasonings
- Take Oil
- Make ready Green pepper /spring onions
Sprinkle green onion and cilantro over all, then squeeze lime juice over. In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture. Serve warm over coconut rice along with avocados and mangos. *To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain.
Steps to make Coconut rice with shredded chicken:
- Wash rice and per boil, drain and set aside
- Add coconut milk to a pot and bring to boil ad the veggies,then the per boiled rice,stir and cover the pot to cook completely on a low heat.
- Add oil to a sauce pan add in grated scotch bonnets pepper and onion.sauté
- Add the spice and seasoning,stir then add the shredded chicken stir add chicken stock and cover the pot for 3 mns.
- Then lastly add spring onions and green pepper cook for 3 more mns, then off the heat.
- Enjoy
Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture. Serve warm over coconut rice along with avocados and mangos. *To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain. Here's a simple and spicy Asian salad with rice noodles and chicken, plus carrots, green onions, and fresh herbs — basil, cilantro, and mint — tossed with a super-easy dressing.. For a super-easy weeknight meal, simply combine shredded chicken with quinoa, coconut oil, and sage. "This was the BEST quinoa recipe I've tried so far," says Kris. Arrange chicken in pot, skin side up, cover, and transfer to oven.
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