Coconut Chicken and Rice

Coconut Chicken and Rice

8 boneless, skinnless chicken-breast halves
2 garlic cloves, minced
1/2 tsp. cayenne
zest from 2 limes
3 cups uncooked basmati rice
2 cups chicken stock
1 14-ounce can coconut milk
1/4 cup fresh cilantro leaves
1 tsp. salt
juice from 2 limes
1/2 cup flaked sweetened coconut

Heat oven to 325 degrees. Lightly coat a 13x9 baking dish with cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25-30 minutes or until the rice is tender and the chicken is cooked through. Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.

The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat, covered, in a 325 degree oven for 20 minutes or until a knife inserted into the chicken comes out warm.

(Serves 8)
(Real Simple magazine)

I LOVED this...and I wasn't the only one! I'd put the whole bag of sweetened coconut on top too--well, maybe not the whole bag. YUM! I served it with peas...they just went together for some reason, I can't explain it.

To me, it made 8 servings of chicken and 24 servings of rice, but the rice was so fantastic I could eat it for a meal! You may want to add another halved chicken breast if you can squeeze it into the baking dish without touching another one.