Roasted Chicken and Toasted Coconut Rice
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Roasted Chicken and Toasted Coconut Rice

Roasted Chicken and Toasted Coconut Rice

with Green Curry Sauce

Comforting and fragrant, this green curry chicken breast dinner hits all the marks especially when it's served with fluffy rice with toasted coconut and crispy snow peas!

Allergènes:
Sulfites
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

¾ tasse(s)

Riz au jasmin

56 g

Pois mange-tout, parés

2 cs

Pâte de cari verte

(Peut contenir Soya, Sulfites, Lait)

1 pièce(s)

Lait de coco

1 cs

Noix de coco, râpée

(Contient Sulfites)

2 pièce(s)

Oignon vert

1 cs

Mélange d'épices pour sauce crémeuse

(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)

Pas inclus dans votre livraison

½ cc

Huile*

0.12 cc

Sel et Poivre*

0.12 cc

Poivre*

¼ cc

Sucre*

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Informations nutritionnelles

Énergie (kcal)750 kcal
Graisses29 g
dont saturés21 g
Glucides77 g
dont sucres6 g
Fibres4 g
Protéines47 g
Cholestérol125 mg
Sel620 mg
Gras Trans0 g
Potassium950 mg
Calcium50 mg
Fer5 mg

Ustensiles

Passoire
Casserole moyenne
Cuillères à mesurer
Verre doseur
Plaque de cuisson
Grande poêle antiadhésive

Instructions

1
  • Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, trim, then halve peas.
  • Pat chicken dry with paper towels. Sprinkle over half the Cream Sauce Spice Blend, then season with pepper. 
3
  • Heat a large non-stick pan over medium heat. When hot, add coconut to dry pan. 
  • Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
  • Add 1/2 tbsp oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
4
  • Once chicken is in the oven, add 1/2 tbsp (1 tbsp) oil, then snow peas to the same pan (used in step 4). Cook, stirring often until tender-crisp, 2-3 min.
5
  • Add green curry sauce, remaining Cream Sauce Spice Blend and 1/4 tsp (1/2 tsp) sugar to the pan with peas. Cook, stirring constantly, until combined, 30 sec.
  • Add coconut milk to the pan, then stir to combine. Bring to a simmer. Cook, stirring occasionally, until peas are tender-crisp and curry thickens slightly, 2-3 min. Remove from heat. 
6
  • Thinly slice green onion. 
  • Fluff rice with a fork, then stir in half the coconut and half the green onions.  
  • Thinly slice chicken. 
  • Divide rice between bowls. 
  • Top with chicken, then green curry sauce.
  • Sprinkle over remaining coconut and remaining green onions.