Thursday, April 21, 2011

Food Storage Friday: Chicken Coconut Rice

My wonderful sister-in-law Jennifer, who is a whiz in the kitchen and one of the funniest people I know, sent me this recipe this week that I think will easily convert into a bag meal recipe, with a few modifications. I have it on her word that it is a delicious recipe, so I don't hesitate to share it here.

I am planning to try it, but since my meal planning for the month is already all set and I've already done all the shopping, I didn't want to make an extra trip to get these ingredients. It is going on the meal plan for next month, but if you try it before I do I'd love to hear how it goes. :)

Here's the recipe:

Chicken Coconut Rice

2 cups water

1 14oz can coconut milk


1 can water chestnuts

1 12oz can chicken breast

Resealable bag:

2 cups rice
2 tsp sugar


Resealable bag:
1/2 cup roasted peanuts

Combine all ingredients, except peanuts, in a rice cooker and press cook. OR Combine rice, sugar, water, and coconut milk in a heavy-bottomed saucepan with a tight fitting lid. Boil on high heat for 15 minutes, then remove from heat and set aside for 10 minutes, then fluff. Add chicken and water chestnuts. Top with peanuts and serve. In times of plenty, top with cilantro. Also, if you can, supplement this by adding 1/2 cup frozen peas.

And here's the recipe card:


Note: Michelle Snow just let me know that you can store roasted peanuts in a snack bag, so you can go ahead and put them in your bag meal. Awesome! I'll correct the recipe card when I'm at my home computer.

1 comment:

Christian and Jennifer said...

Ha! You are too nice! Love you so much.

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