You are here: Home » Recipes » OLIVE CHICKEN COCONUT PILAF OLIVE CHICKEN COCONUT PILAF Recipe by loannefw Yield 4 servings Prep 6-7 minutes Cook 30 minutes PrintEmail Ingredients 13.5 fluid ounces canned coconut milk0.75 cup chicken broth1 teaspoon turmeric powder1 teaspoon salt or to taste1.5 cups long grain rice4 cups cubed roasted chicken4 tablespoons julienne cut roasted red bell peppers, divided4 cups chopped fresh basil, divided6 ounces CALIFORNIA RIPE BLACK OLIVES, drained, divided Instructions Spray a heavy Dutch oven with nonstick spray. Combine coconut milk, broth, turmeric, salt and rice in pan. Bring to a boil, then cover and simmer gently 25-35 minutes or until rice is cooked. If necessary add water. Mix in chicken, 3 tablespoon bell peppers, 3 tablespoon of basil and half of olives. Cover pan again and let rice continue to steam until everything is heated through. Meanwhile spray a 6 cup ring pan with nonstick spray. Arrange bell pepper strips in nice pattern in pan and sprinkle with remaining basil. Cut 5 olives in half and arrange in pan. Firmly pack hot rice into pan, so rice will stick together. Invert on a round serving platter. Place remaining olives in center of ring. Serve hot. Note: The unusual combination of olives and the coconut milk is surprisingly good. Since I used a storebought rotisserie chicken, it is easy to make. This pilaf ring is colorful: the black olives contrast beautifully with the yellow rice, red bell peppers and green basil.