Coconut Oil is all the rage lately. So many people have tried it, and are posting great looking recipes with it. I must admit, I am not a fan of coconut. But this oil has peaked my curiosity. So when Jen from Kelapo contacted me, I was super excited to see what all the hype was about. When it arrive the first thing I had to do was smell it. It smelled exactly like what I thought it would…Coconut Heaven! I could just sit with that jar next to me all day, taking sniffs every minute or so. It is like vacation in a jar!
I have tried a couple things with it, but this rice was so good. The chicken would have been really good as well, but it needed more citrus. I will post the recipe as I made it. But I think if you used the juice of the fruit just before serving, it would brighten it up and give it great flavor. Or even marinate the chicken in some citrus and coconut oil before cooking. This is a great dinner for fall or winter, when you are wishing you were on a tropical vacation!
The great people at Kelapo have something for you as well! They are offering you 20% off your order. Use the coupon code “Dinners20” at Kelapo to take advantage of this offer. It is case sensitive, so make sure to enter it correctly. The offer expires 10/21/11. Be sure to visit them on Facebook or at their Blog for other great recipes!
Coconut Lime Rice
1 cup Coconut Milk
1 cup Chicken Stock
1 Tbls Coconut Oil
1 cup Long Grain Rice
1 lime, lested and juiced
Heat Coconut Oil in the bottom of a pan. Stir in rice to coat. Add Chicken Stock and Coconut Milk. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, or until all liquid is absorbed. Stir in lime zest and juice before serving.
Citrus Garlic Chicken
1 pound boneless skinless chicken breasts
Salt and Pepper
1 Tbls Garlic, minced
1 Tbls Ginger, minced
1 Lime zested
1 Lemon zested
1 Cup Chicken Stock
3 Tbls Coconut Oil
Heat 2 Tbls Coconut Oil in a skillet over med – high heat. Season both sides of chicken with salt and pepper. Add chicken to the pan, and brown on both sides. Remove from pan (it will not be cooked through).
Add the garlic and ginger to the pan. Cook for a minute or until soft. Add in chicken stock. Return chicken to the pan. Cover and simmer over low heat until the chicken is cooked through. Remove chicken from the pan. Stir in the zest and 1 Tbls of coconut oil. Pour over chicken. Enjoy!
**I received a jar of Coconut Oil from Kelapo. The opinions are completely my own.