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Caribbean coconut pan

updated

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Ingredients for 4 servings:

  • 160 g rice, dry
  • 1 tsp desiccated coconut
  • 480 g chicken breast fillet(s)
  • 2 stalk(s) leeks
  • 1 tsp vegetable oil
  • 1 tsp ginger, grated
  • Salt
  • pepper
  • curry powder
  • 150 ml coconut milk (concentrate) for cooking
  • 6 slice(s) pineapple (can), unsweetened
  • n. B. Sweetener, liquid

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

à la WW – super delicious

Cook the rice according to the package instructions and stir in the desiccated coconut. Dice the chicken breast fillet. Trim the leek and slice into rings. Heat the oil in a non-stick pan and fry the meat cubes with the grated ginger. Season generously with salt, pepper, and curry powder. Add the leek rings. Pour in the coconut milk, cover, and cook for about 10 minutes. Cut the pineapple slices into pieces, add them to the pan, and heat briefly. Season to taste with sweetener, salt, and pepper. Serve with the rice and coconut sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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