Caribbean Chicken

1⁄4 cup flour
2 Tbsp curry powder
1 tsp salt
3⁄4 tsp pepper
6 boned, skinned chicken thighs (11⁄2 lb), fat trimmed, cut crosswise in thirds
1 can (13.5 or 14 oz) light coconut milk
2⁄3 cup sweetened shredded coconut
1 Tbsp oil
11⁄4 cups uncooked parboiled (converted) white rice
2 cups shredded carrots (from a 10-oz bag)
1⁄4 cup golden raisins

1. Mix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to coat.

2. Shake can of coconut milk vigorously; pour into a 4-cup measure. Add water to equal 3 cups.

3. Stir coconut in a deep, large nonstick skillet over medium heat 3 minutes or until golden. Transfer to a small bowl.

4. Wipe skillet with a paper towel. Add 1⁄2 Tbsp oil and heat over medium-high heat. Add half the chicken and, turning once, cook 3 to 4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save flour mixture remaining in bag); return other half of chicken and any juices to skillet.

5. Whisk flour mixture in bag into coconut-milk mixture. Add to skillet along with the rice, carrots, raisins and all but 2 Tbsp toasted coconut. Stir to mix well.

6. Bring to a boil, reduce heat, cover and simmer, stirring 2 or 3 times, 20 to 25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved coconut.

Good with wedges of refreshing honeydew melon and a twist of lime.

Nutrition Facts 12pts
Yield 4 servings
Amount Per Serving
Calories 595
Total Fat 16 g
Saturated Fat 5 g
Cholesterol 141 mg
Sodium 780 mg
Total Carbohydrate 72 g
Dietary Fiber 5 g
Protein 41 g

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