OLIVE CHICKEN COCONUT PILAF
- Yield 4 servings
- Prep 6-7 minutes
- Cook 30 minutes
- 13.5 fluid ounces canned coconut milk
- 0.75 cup chicken broth
- 1 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1.5 cups long grain rice
- 4 cups cubed roasted chicken
- 4 tablespoons julienne cut roasted red bell peppers, divided
- 4 cups chopped fresh basil, divided
- 6 ounces CALIFORNIA RIPE BLACK OLIVES, drained, divided
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.