When we first started out cooking without dairy and gluten, it was tough. How would we make our thick and creamy recipes? I soon began experimenting with coconut milk. I’m not a fan of coconut but I don’t taste it much in our recipes like this one or our Coconut Curry Chicken. This is one of Jennifer’s favorite recipes. We hope you enjoy!
Creamy chicken and black rice
This quickly became Jennifer's favorite chicken dish. You can also add a vegetable, such as broccoli, to the recipe.
Ingredients
- 2 lbs chicken breast chunked
- 13.5 oz coconut milk
- 1 tbsp onion powder
- 1 tbsp garlic powder
- .5 tbsp salt
- 1 tsp parsley dried
- 10 chives fresh, chopped
- .5 tbsp black pepper
- 2 tbsp olive oil
- ½ tbsp potato starch
Instructions
- Heat olive oil in skillet on medium-high heat. Cut chicken into small chunks. Add chicken to skillet and brown about 8-10 minutes.
- Cook black rice according to the instructions on its packaging.
- Reduce heat to low and add potato starch, coconut milk, and seasonings. Bring to a simmer for 10 minutes.
- Serve creamy chicken over black rice and garnish with fresh chopped chives.
Notes
Nutrition
Calories: 264kcalCarbohydrates: 4gProtein: 25gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 73mgSodium: 575mgPotassium: 554mgFiber: 1gSugar: 1gVitamin A: 92IUVitamin C: 3mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!
