Dutch Oven Chicken and Herbed Dumplings
60 MIN
| 1 | pkg. PERDUE® HARVESTLAND® Fresh Chicken Drumsticks |
| 1 | can (14 ounces) light coconut milk, divided |
| 1/2 | teaspoon ground coriander |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon cayenne pepper |
| Zest and juice from 1 lime | |
| 1/2 | cup sweetened flaked coconut |
| 1 | cup jasmine rice |
| 1 | cup frozen petite peas, thawed |
| 2 | tablespoons chopped cilantro |
| 1 | dash salt and ground pepper, optional |
| 1 | In a large bowl, combine 1/2 cup coconut milk, coriander, cumin, salt, cayenne, lime zest and juice. Add chicken and turn to coat. Cover and refrigerate 1-2 hours. |
| 2 | Remove chicken from marinade; reserve marinade. Coat a large non-stick skillet with cooking spray and heat on medium-high heat. Add chicken and brown on two sides, about 5 minutes per side. Reduce heat; pour reserved marinade into pan. Cover, bring to a simmer and cook 20 minutes until chicken is cooked through (180°F). |
| 3 | Meanwhile, in a medium-size dry skillet or saucepan, toast coconut over medium heat, stirring frequently until golden brown. Remove from pan. |
| 4 | Pour remaining coconut milk into a measuring cup and add water to make 2 1/4 cups. Pour into pan used for coconut. Bring to a simmer. Add rice; cover, reduce heat to low and simmer 20 minutes or until rice is soft and liquid is absorbed. Stir in peas, cilantro and coconut; season with salt and pepper if desired. Serve chicken and sauce over rice. |
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