Tuesday, August 3, 2010

Recipes From the "Hood" -- Coconut Chicken and Rice

If you are not going somewhere TROPICAL this summer, you could "fake" a tropical vacation by serving this Coconut Chicken Dish.  I have made this recipe twice this summer and loved it! 

Make sure you enter my giveaway of Girard Dressing.  Five lucky winners will receive a set of 4 bottles of their premium dressings.  Click HERE to enter.

I found this Rachel Ray, slightly adapted recipe, on the blog Loving My Domestic Life.  I thought it would make a great entry for "Recipes From the Hood, " recipes that I have found on a food blogger's blog that I love!  Jackie, the author of Loving My Domestic Life ,is a stay-at-home mother of  a darling little girl who loves cooking and photography. 

Coconut Chicken and Rice

Make white or brown rice to serve.

Coconut Chicken
4 chicken breasts (sliced in half, so you have eight  "thin" breasts), slightly pounded
Salt and pepper
3/4 to 1 cup flour
2 eggs
1 cup breadcrumbs
3/4 to 1 cup unsweetened or unsweetened coconut--I used sweetened.
2-4  tablespoons extra virgin olive oil -- Depending on your pan, you may need to add more oil so the chicken doesn't stick.

Apricot Pineapple Preserves Sauce
1-1/2 cups apricot pineapple preserves
2 can diced chilies (4 oz.)
2-4 tablespoon rice wine vinegar
2-4  tablespoons chicken stock

4 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast.

Have 3 dishes for coating the chicken. One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly.

Heat the olive in a large skillet over medium heat. Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture. Pan fry until deep golden in color on each side and the chicken is done.  You may need to add  extra olive oil so the chicken won't stick.

In a separate sauce pan, over medium heat, stir together preserves, chilis, vinegar, and chicken stock. Reduce until thickened, about 5 minutes.

Serve the chicken over rice, topping it with the Pineapple Apricot Sauce. Sprinkle green onions for garnish.

Thank you for taking a "sit" on my Red Couch.  You know, you are always welcome!

I am posting this with the following:

Balancing Beauty and Bedlam's Tasty Tuesday.
Fudge Ripple's Tuesday Night Supper Club.

Tuesday Night Supper Club

It's a Blog Party:

It's a Blog Party


Leighann said...

This looks delicious as do some of the other recipes I see on your site. I'm going to have to 'sit' awhile and visit!

Lynn said...

This sounds great, a new store opened and they had a whole end display of the little cans of chiles for cheap!!! Gonna have to get some now!
Stop over, I'm having a give-away too:@)

Anita Diaz said...

That looks great!! Love your new header too! Either I missed it or came by so fast I didn't see it!

Yvonne @ StoneGable said...

Joni, this sounds so delicious and decedent! Coconut milk~ I never think to use this in a recipe. But it sounds so good. I'll be giving this a try!

Unknown said...

this looks great! i do a chicken finger version...but this is so much more sophisticated. i will definitely try it out.

if you have time, you should link it up to Tuesday Night Supper Club...

Diane at Crafty Passions said...

Love your blog and recipes !

Jackie said...

You are so sweet to feature this recipe! I am glad you enjoyed it. Thanks for posting!

Sue said...

This reminds me of the coconut shrimp I had in Hawaii. Your chicken dish looks delicious! I AM going to try this recipe, and I'm sure we'll love it!

Marigene said...

Joni, that chicken and rice dish sounds and looks delicious. I do like to try new chicken recipes, as we eat a lot of it...I think this recipe may find it's way onto our table this weekend. Thanks for sharing.

Pondside said...

This looks delish! We love coconut here - The Great Dane will be sure to order anything on the menu with coconut - coconut ice cream is the best too!

Jacqueline said...

We are crazy for coconut shrimp, so I am sure that we would love this too. I loved the Pork with Fennel sauce that you posted earlier. We had it last night! What a rich and delicious sauce it had. I tasted it for a long time after and didn't want to wash the taste away from my mouth. We ate it outside by the firepit. It was just delightful. We seem like empty nesters with Chase at the National Jamboree, so we are enjoying eating outside.

Sue said...

I love all the ingredients of this dish. It might be a way to sneak in a bit of coconut without my husband complaining!

Kristen said...

Your sister is PurpleChocolateHome? I was just there. What fun.

I love coconut in any form and think this meal looks so delicious. I am bookmarking it!

Christy said...

This looks amazing! I love all things coconut!

I would love it if you linked this to Two for Tuesdays - a Real Food Blog Hop. just follow the link.

Renée said...

Chicken, good, coconut, yes, apricot-pineapple with chilies...yummy! I'm going to make it tomorrow! Thanks Joni...

GratefulPrayerThankfulHeart said...

This looks and sounds delicious! I have really come to love coconut in baking ~ I think it adds flavor, texture and a wonderful moistness. Now I'd like to try it in this dish. All of the ingredients sound so good together! Thanks for posting!

Its A Blog Party said...

This sounds great!
Thanks for linking up!