Ingredients

  • 1 pound chicken breasts
  • 2 cups brown rice, uncooked
  • 2 tablespoons curry powder
  • 1 (15-ounce) can lite coconut milk
  • 2 cups chicken broth
  • 1 cup peas
  • 1 cup bell peppers, chopped
  • 1 cup celery, chopped
  • Salt and pepper, to taste

Optional toppings

  • ¾ cup green onions, chopped
  • 2½ cups pineapple, chopped
  • ¾ cup unsweetened shredded coconut
  • ¾ cup cashews
  • 2½ cups mandarin oranges

Directions

  1. Heat charcoals until they’re hot and start to turn white.
  2. In a large (12-inch) dutch oven, mix chicken, rice, curry, coconut milk, chicken broth, peas, bell peppers, and celery. Cover.
  3. Place dutch oven over 7 hot charcoals and place 14 hot charcoals on top of the lid.
  4. Bake for about 2 hours (check after 1 hour) until rice is fully cooked and chicken is shreddable.
  5. Shred chicken, then stir thoroughly.
  6. Serve with desired toppings.

*Nutrition analysis done with suggested toppings.

 

NUTRITIONAL INFO PER SERVING
Calories 400 (130 from fat)
Total fat 14g
Saturated fat 8g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 51g (5g dietary fiber, 10g sugar)
Protein 18g

 

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