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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Stew made of chicken, rice, onion, garlic, coconut milk, and spinach. Topped with shredded coconut. I serve this with warm tortillas. It reminds me of a dish we ate in Fiji. Ingredients:
1 tablespoon butter |
1/4 cup chopped onion |
2 cloves garlic, minced |
1 cup coconut milk |
2 cups water |
1 1/2 cups uncooked long grain white rice |
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/3 cup shredded coconut |
Directions:
1. In a large, deep skillet over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run clear.
2. Stir the spinach into the skillet, and cook just until heated through. Sprinkle with coconut, and serve.
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