Coconut Rice With Grilled Chicken
Coconut Rice with Grilled Chicken is a popular dish in Nauruan cuisine, known for its flavorful combination of coconut and tender grilled chicken.
Ingredients
- 2 cups of jasmine rice
- 1 can of coconut milk
- 1 1/2 cups of water
- 1 teaspoon of salt
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- In a pot, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.
- Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and olive oil. Grill for 6-7 minutes on each side, or until fully cooked.
- Serve the grilled chicken over the coconut rice and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 15g
Supplies
Pot Grill Tongs
Tools
Cutting board Knife
Serving suggestions
Serve the Coconut Rice with Grilled Chicken with a side of fresh salad or steamed vegetables.
Tips & tricks
For extra flavor, you can marinate the chicken in coconut milk and spices before grilling.
Cost
$15