Sunday, September 23, 2012

Hawaiian Grilled Chicken with Baked Coconut Rice

boneless, skinless chicken breasts or tenders
2 cups low sodium soy sauce
2 cups water
2 cups coconut milk
1 bunch green onions
1/4 cup sweet onion, finely chopped
1 clove garlic, finely chopped

To assemble:
Combine all ingredients except chicken in a large bowl.  This recipe makes enough marinade for 3 meals.  Place chicken in a ziploc bag, pour marinade over chicken, remove air, seal and freeze. 

To prepare:
Thaw completely, and allow thawed chicken to marinate for at least 4 hours.  Grill chicken until cooked through, turning once halfway through cooking time.  Can be baked also is you prefer not to grill them, I would say at 350 degrees for 20 minutes or so.  Serve over cocount rice with optional green onions as a garnish.

Adapted from a recipe found on

Baked Coconut Rice
3 cups brown rice
2 cups water
3 cups coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt

To assemble:
Preheat oven to 375 degrees.  Place rice into a 9 x 13" baking dish.  In a saucepan, bring water, butter and salt just to a boil.  Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.  Bake on the middle rack of the oven for 1 hour.  After 1 hour, remove cover and fluff rice with a fork.  Allow cooked rice to cool slightly, but not completely, before portioning it into freezer bags.  Remove air, seal, and freeze. 

To reheat:
Run the bag under warm water and place rice into a microwave safe bowl.  Place a damp paper towel over the bowl, and heat in microwave for 2-3 minutes.  The damp paper towel will help keep the rice from becoming sticky when reheating.

No comments:

Post a Comment