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Calypso Chicken Recipe
|Canned flaked coconut||3 1⁄2 Ounce (1 can)|
|Boiling water||2 Cup (32 tbs)|
|Chicken breasts||3 Large, cut in half|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Brand rice||1 Cup (16 tbs)|
|Ripe avocado||1 , sliced|
|Fresh pineapple chunks||2 Cup (32 tbs), chilled|
|Banana||1 Medium, chopped|
|Chopped cantaloupe||1⁄4 Cup (4 tbs) (for garnish)|
Serving size: Complete recipe
Calories 2893 Calories from Fat 1092
% Daily Value*
Total Fat 129 g198.1%
Saturated Fat 79 g394.9%
Trans Fat 0.1 g
Cholesterol 316.8 mg
Sodium 2341.1 mg97.5%
Total Carbohydrates 323 g107.5%
Dietary Fiber 49.8 g199.3%
Sugars 96.7 g
Protein 133 g265.9%
Vitamin A 60.3% Vitamin C 506.5%
Calcium 35.9% Iron 82%
*Based on a 2000 Calorie diet
Pour boiling water over coconut.
Cover and let stand 15 to 20 minutes.
Drain coconut well; reserve liquid.
Press as much liquid out of the coconut as possible.
Add water to coconut liquid to make 2-1/2 cups.
In a large skillet, heat butter or margarine.
Add chicken breasts and brown well.
Add onion and garlic.
Combine brown sugar, 1 teaspoon salt, curry powder and pepper.
Sprinkle over chicken.
Add bay leaf and 1/2 cup coconut liquid.
Cook over low heat for 20 minutes.
Add rice, remaining coconut liquid and 1 teaspoon salt; stir.
Bring to a boil.
Arrange chicken breasts on rice and cover.
Cook over low heat until most of the liquid is absorbed and chicken is tender, about 20 minutes.
Remove from heat.
Let stand, covered, until liquid is absorbed, 5 to 10 minutes.
Remove bay leaf.
Garnish with avocado slices and chopped cantaloupe.