Stew made of chicken, rice, onion, garlic, coconut milk, and spinach. Topped with shredded coconut. I serve this with warm tortillas. It reminds me of a dish we ate in Fiji.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large, deep skillet over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run clear.

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  • Stir the spinach into the skillet, and cook just until heated through. Sprinkle with coconut, and serve.

Nutrition Facts

599 calories; 23.2 g total fat; 66 mg cholesterol; 137 mg sodium. 66.2 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2004
This recipe has many good attributes including quick prep/cook time and few but interesting ingredients. However the result is a bit bland and leaves something to be desired--particularly salt and seasonings. I had garlic & wine salt on-hand and used it liberally with a dash of hot pepper. My co-chef suggested that chopped up red pepper might do the trick in the future. Read More
(12)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/18/2004
This recipe has many good attributes including quick prep/cook time and few but interesting ingredients. However the result is a bit bland and leaves something to be desired--particularly salt and seasonings. I had garlic & wine salt on-hand and used it liberally with a dash of hot pepper. My co-chef suggested that chopped up red pepper might do the trick in the future. Read More
(12)
Rating: 4 stars
08/18/2004
This recipe has many good attributes including quick prep/cook time and few but interesting ingredients. However the result is a bit bland and leaves something to be desired--particularly salt and seasonings. I had garlic & wine salt on-hand and used it liberally with a dash of hot pepper. My co-chef suggested that chopped up red pepper might do the trick in the future. Read More
(12)
Rating: 4 stars
10/23/2006
When I was in Tahiti....this was in the buffet of a 5 star hotel. I asked the chefs how to make it...They use HAM/bacon and Chicken boullion and lots of vidalia onions. It is SO DELICIOUS THIS WAY I WOULD NOT LEAVE UNTIL THEY LET ME TALK TO THE CHEF!. I use it with boiled potatoes instead of the rice...it is much much better..more true stew like. Read More
(7)
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Rating: 2 stars
06/09/2009
I really didn't like this. It was so bland... Only substitutions I made were brown rice and fresh spinach. Read More
(3)
Rating: 4 stars
05/14/2011
I read other reviews before trying this recipe and here goes: I had prepared the chicken with marinade of cajun spices and olive oil before cooking. I added in some frozen peas and chopped pecans while simmering. I served with steamed potato (no rice in the cupboard!) and it was great! Read More
(2)