3 cups (750 mL) basmati rice, rinsed and drained
1 can (14 oz / 398 mL) coconut milk
2 cups (500 mL) canned chicken broth
1/4 cup (50 mL) fresh lime juice
1/4 cup (50 mL) chopped fresh cilantro
1 tsp (5 mL) salt
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) grated lime peel
2 cloves garlic, finely chopped
1/2 tsp (2 mL) cayenne pepper
8 boneless skinless chicken breasts
1/2 cup (125 mL) sweetened flaked coconut, toasted

Place rice in a greased shallow 4 quart (4 L) baking dish. Combine coconut milk, broth, lime juice, cilantro and salt; pour over rice. Combine oil, lime peel, garlic and cayenne pepper in a plastic bag. Add chicken and squeeze bag to coat chicken with oil mixture. Place chicken in a single layer on top of rice. Cover tightly with foil. Bake at 350ºF (180ºC) for 70 - 75 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Remove foil and sprinkle with coconut. Serve immediately. Serves 8.

Last updated on January 18, 2019