Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper.
\nCook: 20 to 30<\/p>\n
Heat 1 TBS oil<\/strong> in a small saucepan over medium-high until it shimmers. Add coconut<\/strong> and toast, stirring, until coconut<\/strong> is golden-brown and fragrant, 1\u20132 minutes (watch closely).<\/p>\n Cook rice:<\/strong><\/p>\n Immediately, add rice,<\/strong> 1\u00bc cups water,<\/strong> and \u00bd tsp salt<\/strong> to saucepan with coconut,<\/strong> bring to a boil over high heat. Cover and cook over low until rice<\/strong> is tender and water is absorbed, for about 17 minutes. Remove from heat, cover to keep warm until ready to serve.<\/p>\n Make relish:<\/strong><\/p>\n Finely chop \u00bd tsp garlic.<\/strong> Halve cucumbers<\/strong> lengthwise, then finely chop. Trim ends from scallions,<\/strong> then thinly slice. In a medium bowl, whisk together 1 tsp sugar,<\/strong> \u00bd tsp salt,<\/strong> 1 TBS each of oil<\/strong> and water,<\/strong> and 2 TBS vinegar.<\/strong> Stir in cucumbers<\/strong> and chopped garlic,<\/strong> set aside to marinate until ready to serve.<\/p>\n Prep chicken:<\/strong><\/p>\n Dry Pat chicken<\/strong> and rub with oil.<\/strong> Sprinkle jerk seasoning<\/strong><\/span> over one side of each breast,<\/strong> pressing to adhere, then lightly dust with 2 tsp flour.<\/strong> Heat 1 TBS oil<\/strong> in a medium skillet over medium-high. Add chicken,<\/strong> spice side-down, cook until golden-brown and cooked through, 2\u20133 minutes per side. Transfer to a plate.<\/p>\n Sear chicken & serve:<\/strong><\/p>\n Using a slotted spoon, drain cucumbers,<\/strong> then pour marinade<\/strong> into the same skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, until slightly thickened, about 1 minute. Fluff rice<\/strong> with a fork. Serve chicken<\/strong> over rice<\/strong> with sauce<\/strong> spooned over top. Stir scallions<\/strong> into relish and serve alongside. Enjoy!<\/p>\n Take it to the next level:<\/strong><\/p>\n Want to put some lime<\/strong> in the coconut?<\/strong> Add some lime zest<\/strong> to the cucumber relish<\/strong> and serve remaining lime wedges<\/strong> alongside for squeezing over top.<\/p>\n","protected":false},"excerpt":{"rendered":" with Coconut Rice & Cucumber Relish Yield: 2 Adapted from: Dinnerly Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper. Cook: 20 to 30 5oz jasmine rice \u00bdoz unsweetened shredded coconut 1cucumber 2scallions 10oz boneless, skinless chicken breast AP flour 2TBS White wine vinegar \u00bcoz jerk seasoning salt & pepper sugar olive oil Toast coconut: Heat 1 TBS oil in a small saucepan over medium-high until it shimmers. Add coconut and…<\/p>\n
\nToast coconut:<\/strong><\/p>\n