Heat things up with Asian-Inspired Coconut-Chicken Chili. This coconut-chicken chili showcases some jalapeño spice alongside a host of other rich flavors.
What You Need
Original recipe yields 7 servings
1-1/2 cups jasmine rice, uncooked
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 yellow onion, chopped
1 jalapeño pepper, seeded, chopped
4 cloves garlic, minced
1 Tbsp. minced gingerroot
2 tsp. chili powder
1 Tbsp. flour
1 Tbsp. creamy peanut butter
1-1/4 cups lite coconut milk
1 cup fat-free reduced-sodium chicken broth
1/2 cup KRAFT Asian Toasted Sesame Dressing
1 can (15 oz.) cannellini beans, rinsed
1 pkg. (10 oz.) thin matchlike carrot sticks
2 Tbsp. chopped fresh cilantro
1 green onion, thinly sliced
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Cook rice as directed on package, omitting salt.
Meanwhile, heat oil large saucepan on medium heat. Add chicken, yellow onions, peppers, garlic, ginger and chili powder; stir. Cook 6 to 8 min. or until chicken is no longer pink, stirring frequently. Add flour; cook and stir 1 min. Stir in peanut butter. Add coconut milk, broth and dressing; mix well. Bring to boil, stirring occasionally.
Stir in beans, carrots and cilantro; return to boil. Cover; simmer on medium-heat 10 min., stirring occasionally. Serve over rice; top with green onions and coconut.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1 cup chili and about 2/3 cup rice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.