Daily food & travel inspiration in your inbox

Practice your desert island survival cooking skills by cooking in a coconut!

Chicken and Rice Baked Inside a Coconut
Servings:

serving time4

Ingredients

  • 4 large green or young coconuts

  • 2 cups coconut milk

  • 1 cup dried jasmine rice

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces

  • 1 small onion, finely diced

  • 2 tablespoons curry spice blend

  • Salt and pepper, to taste

  • To garnish:

  • Green onions

  • Chopped peanuts

  • Chopped cilantro

Instructions

  1. Preheat oven to 425 degrees.

  2. Cut out top of coconuts using a heavy duty butcher's knife. Reserve coconut milk and bring to a boil.

  3. Pour 1/4 cup rice into each coconut. Place one-fourth of the chopped onion, chicken, curry spice, salt and pepper into each coconut. Top coconuts with 1/2 cup boiling coconut milk and stir to combine. Wrap each coconut in a double layer of aluminum foil, and bake for 1 hour 40 minutes. Turn oven off, and allow coconuts to sit in oven for 20 minutes. Top with green onions, peanuts and cilantro. Enjoy!

Chicken and Rice Baked Inside a Coconut
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox