Made with AI
Caribbean Coconut Chicken Pilaf
45 min 555 kcal per serving Medium
Ingredients
4 Servings
- boneless chicken breast600 g
- jasmine rice2 cups
- sliced mushrooms1 cup
- coconut milk1 cup
- chicken broth1 cup
- onion1 small
- diced mango0,5 cup
- coconut oil2 tablespoons
- allspice1 teaspoon
- ground ginger0,5 teaspoon
- fresh parsley0,25 cup
Instructions
- 1
Cut the boneless chicken breast into bite-sized pieces and season lightly with salt and pepper.
- 2
Heat 2 tablespoons of coconut oil in a large skillet or Dutch oven over medium-high heat.
- 3
Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
- 4
In the same pan, add the chopped onion and sauté for 2 minutes until translucent.
- 5
Add the sliced mushrooms and cook for another 2-3 minutes until softened.
- 6
Stir in the jasmine rice, allspice, and ground ginger, and cook for 1 minute to toast the rice and spices.
- 7
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
- 8
Return the browned chicken to the pan, reduce heat to low, cover, and simmer for 15 minutes.
- 9
After 15 minutes, add the diced mango and stir gently. Cover and cook for another 5 minutes, or until the rice is tender and the liquid is absorbed.
