Chicken With Coconut Rice
CATEGORIES
INGREDIENTS
- Cooking Time: 35 min.
- RICE INGREDIENTS:
- 3/4 cup white rice (I prefer basmati rice)
- 1 1/2 cups chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon nutmeg
- pinch of cayenne
- 3 Tablespoons toasted almonds (be careful, they burn quickly)
- 1/4 cup flaked coconut (I prefer unsweetened - available at health food stores)
- 3 Tablespoons melted butter
- SAUCE INGREDIENTS:
- 3 Tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3 Tablespoons flour
- 3 cups milk
- 2 Tablespoons pimiento
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cubed cooked chicken (I use chicken breasts that have been stewed in water in a saucepan on the stove.)
DIRECTIONS
- Add rice to broth with salt and curry and cook following package directions for rice, or until tender.
- When liquid is absorbed add other 'rice' ingredients.
- Toss and put in a 2 quart shallow casserole dish.
- Next, prepare sauce to pour over rice.
- Melt butter; sauté onion and pepper.
- Mix in flour.
- Gradually add milk stirring until thickened. (doesn't get very thick).
- Add other ingredients and pour over the rice.
- Bake 375 for about 35 min.
RECIPE BACKSTORY
This is a favorite recipe in Bill's family. His mom made it for special occasions. Although she has passed away, when I made it recently for his sister's birthday, it reminded us all of other good times we had shared. It can be increased to serve a big crowd and is good leftover.
Submitted by: "Linda Ayers"