Chicken With Coconut Rice
3/4 cup white rice (I prefer basmati rice)
1 1/2 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
pinch of cayenne
3 Tablespoons toasted almonds (be careful, they burn quickly)
1/4 cup flaked coconut (I prefer unsweetened - available at health food stores)
3 Tablespoons melted butter
3 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
3 Tablespoons flour
3 cups milk
2 Tablespoons pimiento
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken (I use chicken breasts that have been stewed in water in a saucepan on the stove.)
Add rice to broth with salt and curry and cook following package directions for rice, or until tender.
When liquid is absorbed add other 'rice' ingredients.
Toss and put in a 2 quart shallow casserole dish.
Next, prepare sauce to pour over rice.
Melt butter; sauté onion and pepper.
Mix in flour.
Gradually add milk stirring until thickened. (doesn't get very thick).
Add other ingredients and pour over the rice.
Bake 375 for about 35 min.
Pairs Well With
This is a favorite recipe in Bill's family. His mom made it for special occasions. Although she has passed away, when I made it recently for his sister's birthday, it reminded us all of other good times we had shared. It can be increased to serve a big crowd and is good leftover.
Submitted by: "Linda Ayers"