« Asian Shrimp with Linguine | Main | Lo Mein (Ham or Chicken) »

Caribbean Chicken with Coconut Rice*

Prep: 12 min
Cook: 35 min

1/4 cup flour
2 Tbsp curry powder
1 tsp salt
3/4 tsp pepper
6 boned, skinned chicken thighs (1 1/2 lb), fat trimmed, cut crosswise in thirds
1 can (14 oz) light coconut milk
2/3 cup sweetened shredded coconut
1 Tbsp oil
1 1/4 cups uncooked parboiled (converted) white rice
2 cups shredded carrots
1/4 cup golden raisins

Mix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to coat.

Shake can of coconut milk vigorously; pour into a 4-cup measure. Add water to equal 3 cups.

Stir coconut in a deep, large nonstick skillet over medium heat 3 minutes or until golden. Transfer to a small bowl.

Wipe skillet with a paper towel. Add 1/2 Tbsp oil and heat over medium-high heat. Add half the chicken and, turning once, cook 3 to 4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save flour mixture remaining in bag); return other half of chicken and any juices to skillet.

Whisk flour mixture in bag into coconut-milk mixture. Add to skillet along with the rice, carrots, raisins and all but 2 Tbsp toasted coconut. Stir to mix well.

Bring to a boil, reduce heat, cover and simmer, stirring 2 or 3 times, 20-25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved coconut.

Serves 4. Per serving: 595 cal, 41 g pro, 72 g car, 5 g fiber, 16 g fat (5 g sat fat), 141 mg chol, 780 mg sod

Womans Day 6/02