Bourbon Chicken with Coconut Rice & Beans

  • Prep Time: 15 min
  • Total Time: 45 min
  • Serves: 4

Ingredients

  • 1 can light coconut milk, divided 400 mL
  • 1 cup long grain white rice, rinsed 250 mL
  • ¼ tsp salt 1 mL
  • 1 cup canned black beans, drained and rinsed 250 mL
  • 2 tbsp coconut oil 30 mL
  • 1 onion, finely chopped
  • 1 tbsp minced fresh ginger 15 mL
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh thyme 10 mL
  • 2 cups shredded rotisserie or leftover cooked chicken 500 mL
  • ¼ cup Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce 60 mL
  • 1 tsp ground cumin 5 mL
  • 2 limes, divided
  • 2 green onions, finely sliced

Directions

  • Step 1

    Set aside ⅓ cup (75 mL) coconut milk. Into medium saucepan, add remaining coconut milk, rice, 1 cup (250 mL) water and salt. Bring to a boil. Stir in beans and reduce heat to low. Cover and cook 18 to 20 min. or until rice has absorbed all the liquid. Remove from heat. Let stand, covered, 5 min.; fluff with fork.

  • Step 2

    Meanwhile, melt coconut oil in large, nonstick skillet on medium heat. Cook onions, ginger, garlic and thyme 5 min., until onion is tender. Stir in chicken, barbecue sauce, cumin and remaining ⅓ cup (75 mL) coconut milk. Cook 5 min., stirring, until chicken mixture is heated through. Squeeze on juice of one lime; mix well.

  • Step 3

    Scoop rice onto 4 plates. Serve chicken mixture over top. Garnish with remaining lime into wedges and green onion.

Tip

Substitute ½ tsp (2 mL) dried thyme leaves for the fresh thyme.

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Nutrition Facts

  • Per serving (¼ recipe)
  • Calories 480
  • Protein 27 g
  • Total fat 14 g
  • Sat fat 10 g
  • Cholesterol 50 mg
  • Carbohydrates 65 g
  • Fibre 6 g
  • Sugar 10 g
  • Sodium 480 mg