READY IN 40 mins

Easy Raspberry Chicken with Coconut Rice

Read Reviews (37)

"This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!" — KELLYMC

Directions

In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 19, 2005

I cooked this chicken for my family, and every single person who cooks asked me for the recipe. It's a definite keeper.

—A. Robinson

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Most Helpful Critical Review

Aug 15, 2005

The recipe would have actually gotten four stars had it not been for the raspberry vinegar that needed to be added at the end. It COMPLETELY ruined the chicken. I've used raspberry vinegar before, but this just did not mix with the chicken. It became so acidic and overwelming with the strange flavor combinations, that when I was putting the chicken onto a plate after letting it simmer in the vinegar, I literally began to choke on the steam from it. The odor of the spices and vinegar made my eyes begin to tear, and my nose and throat were also began to burn. My advice, DO NOT add the raspberry vinegar. Leave the chicken as it is with only the lemon pepper because it tastes great then.

—EnglishMuffinGal

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45 Ratings

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Sep 30, 2005

My husband and I thought this was excellent, kids weren't overly thrilled with it. That being said, I will be making this again. Two reviewers mentioned the rice was mushy. I made mine in a rice cooker and had no problems. On the stove, you have to make sure all the liquid boils down and be sure to not stir it. If you stir rice while it's cooking, it gets very sticky. The flavor on the rice is very mild, but it's ment to compliment the chicken. If you want a more flavorful side dish, definately skip this rice. I thought it was great though. HTH.

—Mrs_Mike

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Oct 05, 2008

I replaced raspberry vinegar with 1/2 cup apple juice and a dozen fresh/frozen red raspberries and one Tablespoon of Apple Cider Vinegar. It was absolutley delicious. Thank you for this new recipe to be placed in my cookbook!!

—Mrs. Teal

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Aug 15, 2005

The other day my friend and I tried to make this recipe, and we were very dissappionted. Before we added the raspberry sause, the chicken was actually so delicious that my friend and I were afraid that the vinager sause may just ruin the chicken entirely. We were right. Not only did the acid from the vinager sause burn my friend's eyes as she was pouring the chicken and the sause into a serving dish, but the sause was not good at all. At first I didn't think it was too bad, but after eating it for a while, I discovered how terrible the sause was because it did not balance out with the chicken at all. We were so desparate that we actually dipped the chicken in raspberry jam, which did make it somewhat better. The only reason why I am even giving this review 2 stars is because of the chicken we had made before we added the sause. I advise everyone to make that and just skip the sause unless you want irritated eyes and a bad after taste in your mouth.

—Pumpernickel

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Apr 16, 2006

Delicious! The subtle flavors complemented each other so well. This is great for those who like something that's not overly potent once in a while. This is a definite keeper.

—Mandy

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Jan 27, 2006

I thought this was excellent!!! I would suggest stirring the coconut milk before pouring, since it seperated so badly.

—EAE82978

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Mar 16, 2005

The chicken was tasty and fast. The raspberry vinegar made a nice sauce. The rice, however, was not as flavorful as I would have liked and made too thick by the coconut milk. I think a side vegetable, like snap peas, would make a world of difference to this. Overall I'd say this dish has a lot of unfullfilled potential.

—FROGGYWENTACOURTIN

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Nutrition

Calories
589 kcal
29%

Carbohydrates
51.6 g
17%

Cholesterol
86 mg
29%

Fat
24.9 g
38%

Fiber
0.9 g
4%

Protein
37 g
74%

Sodium
439 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Raspberry Chicken with Coconut Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 589
Calories from Fat: 224

% Daily Value *
Total Fat 24.9g 38 %
** Saturated Fat 8.9g 45 %
Cholesterol 86mg 29 %
** Sodium 439mg 18 %
** Potassium 251mg 7 %
Total Carbohydrates 51.6g 17 %
Dietary Fiber 0.9g 4 %
Protein 37g 74 %
** Sugars 4.4g
** Vitamin A 2 %
** Vitamin C 1 %
** Calcium 5 %
** Iron 22 %
** Thiamin 13 %
** Niacin 75 %
** Vitamin B6 22 %
** Magnesium 11 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.