recipes

Chicken Skewers with Thai Coconut Rice

  • MEAL TYPE Main meal
  • PREPARATION 10 minutes
  • COOKING 20 minutes
  • SERVES 4

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Method

  • Place stock in a large saucepan and bring to the boil.  Add coconut milk, rice, onions and garlic. Stir well until the liquid returns to the boil.
  • Reduce heat and simmer, covered, for 10 minutes.  Remove from heat and allow to stand for 5 minutes before lifting the lid.  Stir in the basil and serve.
  • Whilst the rice is cooking thread chicken onto 8 skewers.  Heat oil in a frying pan, add chicken skewers and cook for 3-4 mins on each side, or until chicken is golden and cooked through. Serve with Thai Coconut Rice and some steamed green vegetables.

    TIP: For variation the chicken skewers can be cooked on the barbecue.  Other skewers can also be served with the rice, such as prawn, fish or beef.

Ingredients

1 litre Campbell's Real Stock-Chicken
270ml light coconut milk
1 1/2 cups jasmine rice
1 onion, chopped
2 cloves garlic, crushed
1/4 cup basil leaves, chopped
4 chicken breast fillets, diced
2 tbsp oil

Nutrition Facts

Nutrition Analysis per serve (4)

Energy (kJ):
2470kJ (588Cal)
Protein (g):
56g
Fat (g):
21g
Carbohydrate (g):
44g
Fibre (g):
N/A

Handy Hint

Flavourful Roast Chicken

For a flavourful twist on an old favourite, Roast Chicken, simply brush the chicken with a mix of Campbell's Real Stock, crushed garlic and some lemon juice.

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