Glazed Coconut Chicken w-Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups Wild Rice Blend-uncooked4 cups chicken stock-reduced sodium(8) chicken thighs - skin removed8 oz Pure coconut Water (canned or fresh)1/2 t Lawry's Seasoned Salt 1 medium onion, finely diced 12 large Romaine lettuce leaves, rinsed and dried
Rinse Wild Rice in cold water until water runs clear. Place cleaned rice in 6 cups of water and bring to a boil. Reduce to a simmer and cook for aprox 45 minutes or until tender. While rice is cooking, Heat large skillet to medium heat, add chicken and brown on both sides. Add all remaining ingredients.
Cover, cook for 15 minutes or until chicken is just cooked. Remove chicken and cover. Return skillet to medium heat and reduce liquid - stirring occasionally , until onions have
dissolved and sauce has thickened to coat the back of a spoon. Slice chicken on a diagonal and place back in skillet - stirring gently to coat with glaze. Mound 1/2 cup of wild rice in the middle of a serving plate and add slices of chicken with glaze. Makes 8 1/2 cup servings of rice with 1 sliced chicken thigh.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFJUNE.
Cover, cook for 15 minutes or until chicken is just cooked. Remove chicken and cover. Return skillet to medium heat and reduce liquid - stirring occasionally , until onions have
dissolved and sauce has thickened to coat the back of a spoon. Slice chicken on a diagonal and place back in skillet - stirring gently to coat with glaze. Mound 1/2 cup of wild rice in the middle of a serving plate and add slices of chicken with glaze. Makes 8 1/2 cup servings of rice with 1 sliced chicken thigh.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFJUNE.
Nutritional Info Amount Per Serving
- Calories: 384.9
- Total Fat: 14.1 g
- Cholesterol: 20.3 mg
- Sodium: 375.8 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 4.4 g
- Protein: 29.4 g
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