Easy Raspberry Chicken with Coconut Rice

Easy Raspberry Chicken with Coconut Rice

38 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
KELLYMC
Recipe by  KELLYMC

“This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
  2. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
  3. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

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Reviews (38)

Rate This Recipe
EnglishMuffinGal
12

EnglishMuffinGal

The recipe would have actually gotten four stars had it not been for the raspberry vinegar that needed to be added at the end. It COMPLETELY ruined the chicken. I've used raspberry vinegar before, but this just did not mix with the chicken. It became so acidic and overwelming with the strange flavor combinations, that when I was putting the chicken onto a plate after letting it simmer in the vinegar, I literally began to choke on the steam from it. The odor of the spices and vinegar made my eyes begin to tear, and my nose and throat were also began to burn. My advice, DO NOT add the raspberry vinegar. Leave the chicken as it is with only the lemon pepper because it tastes great then.

A. Robinson
10

A. Robinson

I cooked this chicken for my family, and every single person who cooks asked me for the recipe. It's a definite keeper.

Mrs_Mike
9

Mrs_Mike

My husband and I thought this was excellent, kids weren't overly thrilled with it. That being said, I will be making this again. Two reviewers mentioned the rice was mushy. I made mine in a rice cooker and had no problems. On the stove, you have to make sure all the liquid boils down and be sure to not stir it. If you stir rice while it's cooking, it gets very sticky. The flavor on the rice is very mild, but it's ment to compliment the chicken. If you want a more flavorful side dish, definately skip this rice. I thought it was great though. HTH.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 589 cal
  • 29%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 51.6 g
  • 17%
  • Protein
  • 37 g
  • 74%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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