Chicken Stewed in Coconut Sauce Recipe

Based on the traditional Indonesian dish ayam panggang bumbu besengek, this modified version uses a few different spices and bite-sized pieces of boneless skinless chicken breast to reduce cooking time.

Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

1 cup long-grain white rice
2 tablespoons (24 milliliters) canola oil, divided
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 shallots, minced
1 teaspoon fresh ginger, grated
1 teaspoon coriander, ground
1 teaspoon turmeric
1 teaspoon chili powder
½ teaspoon kosher salt
⅛ teaspoon black pepper
2 teaspoons lemongrass paste
2 cloves garlic, minced
1¾ cups (400 milliliters) lite coconut milk
1 scallion, thinly sliced
¼ cup macadamia nuts, chopped

Directions

1. Cook rice per package instructions.
2. In a large skillet over medium-high heat, add 1 tablespoon canola oil and chicken.
3. Cook chicken on one side for 4 to 5 minutes, then turn each piece over and cook another 4 minutes until completely cooked to an internal temperature of 165°F (74°C).
4. Turn heat to medium-low and transfer chicken to a plate.
5. In the same skillet, add the remaining 1 tablespoon canola oil. Add shallots, ginger, coriander, turmeric, chili powder, salt, black pepper, lemongrass paste and garlic and stir for 1 to 2 minutes, just enough to sauté the garlic without burning it.
6. Add coconut milk and bring to a slow simmer. Add chicken and simmer for 5 minutes.
7. To serve, scoop ¾ cup rice and ¾ cup chicken mixture onto a plate or bowl. Divide green onions and macadamia nuts evenly into 4 portions to garnish each serving. Serve warm.

Nutrition Information

Serves: 4
Serving Size: ¾ cup chicken, ¾ cup rice, scallions and nuts garnish (344 grams)

471 calories, 19g total fat, 5g saturated fat, 65mg cholesterol, 291mg sodium, 46g carbohydrate, 2g fiber, 1g sugar, 29g protein, NA potassium, NA phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.