Southeast Asian Roast Chicken With Coconut Rice

Name: Southeast Asian Roast Chicken With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1/2 cup whole fresh cilantro leaves; 2 tablespoons chopped peeled fresh ginger; 1 tablespoon thinly sliced lemongrass; 1 tablespoon water; 2 garlic cloves, peeled; 1/2 Thai bird chile, seeded and chopped; 1/2 teaspoon salt; 1 (3 3/4-pound) roasting chicken; Cooking spray; Rice:; 1 cup uncooked jasmine or basmati rice; 1 cup water; 1/2 teaspoon salt; 4 (2 x 1/2-inch) julienne slices peeled fresh ginger; 1 (3-inch) cinnamon stick; 1 (14-ounce) can light coconut milk

Servings: persons

Chicken:
1/2 cup whole fresh cilantro leaves
2 tablespoons chopped peeled fresh ginger
1 tablespoon thinly sliced lemongrass
1 tablespoon water
2 garlic cloves, peeled
1/2 Thai bird chile, seeded and chopped
1/2 teaspoon salt
1 (3 3/4-pound) roasting chicken
Cooking spray
Rice:
1 cup uncooked jasmine or basmati rice
1 cup water
1/2 teaspoon salt
4 (2 x 1/2-inch) julienne slices peeled fresh ginger
1 (3-inch) cinnamon stick
1 (14-ounce) can light coconut milk

1
Preheat oven to 375u00b0.
2
To prepare the chicken, place first 7 ingredients in a food processor, and process until finely minced.
3
Discard giblets and neck from chicken. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread cilantro mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken.
4
Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375u00b0 for 1 1/4 hours or until an instant-read thermometer inserted into the thickest part of the thigh registers 165u00b0. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
5
To prepare rice, combine rice, 1 cup water, 1/2 teaspoon salt, sliced ginger, cinnamon stick, and coconut milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Let stand, covered, 5 minutes. Fluff with a fork. Remove and discard ginger slices and cinnamon stick. Serve with chicken.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chicken:, 1/2 cup whole fresh cilantro leaves, 2 tablespoons chopped peeled fresh ginger, 1 tablespoon thinly sliced lemongrass, and more.

Yes, Southeast Asian Roast Chicken With Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!