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Coconut Poached Chicken and Rice



  • 1.

    Pour raw rice straight into a baking tray and mix in the finely chopped ingredients.

  • 2.

    Pour over stock and coconut cream then place the sliced chicken on top, pop the 1/4 carrots and zucchinis on top.

  • 3.

    Cover with foil (seal well) and bake at 230-250C for 30 minutes.


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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Coconut Poached Chicken and Rice.


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