Use a thermometer: If you think the chicken is nearly done, test it with a meat thermometer first. The internal temperature should be 165°F.
Do the knife test: Try cutting the chicken with a sharp knife. If it seems rubbery and resistant, but not dry, cook for 3 more minutes and try again. Rubbery chicken will be juicy, but not tender.
Be careful not to overcook the chicken. Once it has gone past the rubbery stage, it will be perfectly tender and moist. Further cooking will dry out the chicken and cause it to be tough.
What Goes With Coconut Milk Chicken?
This dish pairs wonderfully with rice. My Lemon Rice is a great match, as is this Mediterranean Rice. If you’re trying to cut carbs or follow a Keto diet, I recommend Cauliflower Rice or Roasted Cauliflower Steaks. If you’d like a vegetable side, try my Asparagus with Lemon Butter Sauce or Shaved Brussels Sprouts Stir-Fry with Cranberries.
How To Store And Reheat Leftovers
How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. Refrigerate the rice in a separate container for the same length of time.
How to reheat: To reheat on the stove top, heat the chicken and rice separately, covered, on low until just heated through. Add a tablespoon or so of water to the rice to help it soften and re-steam.
INGREDIENTS
Continue Reading in next page
