Chicken marinated and cooked in creamy and delicious coconut milk, lime and spices, paired with aromatic Basmati Rice cooked in Coconut milk. This One-Pot wonder was a match made under a Coconut Tree:-)
This simple recipe is so easy to prepare, yet so elegant to serve for dinner. And the flavors are just amazing.
I start by scoring the chicken breast before marinating it. That helps flavor the chicken even if you skip the marination time. Just take a sharp knife and make diagonal incisions on the chicken breast as shown in this picture. I then combine the marinade ingredients and throw everything in a ziplock bag, who doesn’t like easy clean-up now! If you have time, it’s great to marinate this for 30 mins to 2 hours, if not, throw it in the pot the flavors will still be amazing. By skipping the marination, you’ll be able to have this meal ready in under 30 minutes, from start to finish too. I have made this recipe with boneless chicken thighs as well and it turns out pretty good. You don’t have to score them, just trim off the excess fat on them.
If you want to cook the Coconut rice using the Pot-in-Pot method in your Instant Pot, assemble them in a smaller bowl with coconut milk, water and salt and keep aside. You can cook rice separately too. Build you pot as shown in the video and you’ll have this amazing dinner ready in no time!
I like to serve this dish with a side of vegetables. You can serve it with a salad too. As for sides, you can pick any sides that you like, like green beans, carrots, or, peas and corn. I serve this meal with a side of Coconut Beets. Yup! turns out too much of coconut is a good thing for me. I simply saute the chopped beets with some coconut oil or olive oil, mustard seeds, coconut flakes, salt and some Indian spices. It takes only 4-5 minutes and they are done. Recipe for Coconut Beets coming soon.
Chicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice! These skewers make for great finger foods for entertaining as well!
This meal is super quick to put together too, which makes it very weeknight friendly. I buy pre-cut chicken from Trader Joe’s. Rinse and soak my basmati rice while I prep the vegetables. Dice up some onions, bell peppers and zucchini. Make a marinade with greek yogurt and dry spices. Toss chicken and veggies in the marinade and thread them onto bamboo skewers. I typically end up broiling these skewers, simply due to a texture preference. I have elaborated more on that in the next paragraph. Simultaneously, set the rice in my Instant Pot. In the end, this meal is at the table in under 30 minutes. I serve this with a Garden Salad with a lemon vinaigrette or a Greek salad sometimes.
Different cooking techniques result in different textures for the Chicken and Vegetable skewers. How you cook them is entirely your preference. I have for you 3 ways you can cook your skewers, and here’s what to expect from a texture standpoint. If you grill them or broil them in the oven, there is subtle char-broiled flavor that gets infused in the chicken and vegetables. The vegetables get cooked, but not all the way through and still retain their crunch. If you cook your skewers in the pressure cooker along with the Lemon rice, the chicken will be super moist and the vegetables will be tender, more like a steamed texture. You can choose vegetables that take a longer time cook, like turnips, carrots, potato cubes instead. My family prefers grilling or broiling them.
To make an all-vegetarian version of this dish, you can substitute chicken cubes with Paneer cubes or Extra-Firm Tofu cubes. Follow the recipe and marination process. If grilling them, reduce the time to 2-3 minutes per side, flipping them once. Continue Reading…