06/03/2025
Vico Rich Coconut Milk elevates this Coconut Chicken with Tomatoes and Spinach, adding a creamy depth that enhances savory dishes. You need to try this recipe!
Here's how to make it:
Ingredients:
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
1/2 teaspoon Salt & Black Pepper
Pinch of Cayenne Pepper
4 Boneless Skinless Chicken Breast, halves
1 tablespoon Flour, or as needed
1 tablespoon Olive Oil or Coconut Oil
1 large clove Garlic, minced
60 g Sun-dried Tomato, halves (packed in oil), chopped (about 8-10 halves)
185ml Chicken Broth
200g Vico Coconut Milk
250g Cherry Tomatoes
100g Baby Spinach
Instructions:
1. In a small bowl, mix the basil, oregano, thyme, salt, black pepper, and cayenne. Rub the spice blend on both sides of the chicken breasts, then dust with flour.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts in a single layer and sear 1 minute per side.
3. Add the garlic, sun-dried tomatoes, chicken broth, and Vico Coconut Milk, stirring to combine with the chicken. Layer the cherry tomatoes on top..
4. Cover the pan with a lid and simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
5. Remove the lid and stir in the spinach, cover and let it cook for 1-2 minutes, until spinach is cooked.
6. Serve over rice and enjoy!
