I got the inspiration for this dish from a baby and toddler cookbook. I thought i should give it a shot, but of course with all things i make, i had to add some of my own creativity. I think its pretty delicious and something different from the weekly meal routine.
(serves 4-6 people)
What you’ll need:
2 cups Panko Crumbs
2 eggs, beaten
4 Tablespoons coconut oil
4 boneless, skinless chicken breasts
1 yellow onion finely chopped
3 Tablespoons finely minced fresh ginger root
1 can of coconut milk
3 1/2 cups chicken stock
2 cups of jasmine rice
1/2 cup coconut flakes
2 Tablespoons fresh cilantro
Salt and pepper
Onions always make me cry…actually, more like WEEP! Those glasses in the picture really are my onion goggles. I will never cut another onion without them.
Put 2 Tablespoons of coconut oil, all the onions and ginger into a medium size pot. Cook them for about 3-5. Look for the onions to turn translucent.
Then you are going to add the coconut milk, chicken stock and rice. Cook that for about 5-7 minutes or until most of the liquid is absorbed. The rice will not be fully cooked yet. Set it aside.
Slice your chicken breasts into smaller portions as close in size as possible, so they will cook evenly. Season the chicken with salt and pepper.
First dunk the chicken in the egg and then roll it in the panko crumbs.
Heat the coconut oil to med/high heat in a pan. Place the chicken in the pan and brown for about 3 minutes on each side. Don’t flip the chicken too much or else the panko crumbs will fall off and the chicken will loose its juices.
Place the chicken snugly on top of the rice, sprinkle with coconut flakes and bake at 400 degrees for 20-25 minutes.
When its done i like to sprinkle some lime juice and cilantro on top. The flavors in this dish are amazing and the rice is so creamy and comforting. I hope you enjoy it as much as we did!