Peach-Chipotle Baked Chicken with Coconut Rice

Step 1

Preheat oven to 425 degrees

Step 2

Place chicken in a large ziplock freezer bag or container.

Step 3

In a medium bowl mix peach preserves, chipotle. ginger, soy sauce, garlic, cilantro, and salt. Add marinade to the chicken. Refrigerate for 6 hours or overnight for best flavor.

Step 4

Place chicken and marinade on a large foil-lined baking sheet, to make for easy cleanup. Or spray a 9x13 baking dish with cooking spray. Place chicken and marinade on the baking sheet or dish.

Step 5

Bake 25-30 minutes or until chicken reaches 165 degrees.

Step 6

Switch the oven to broil the last 5 minutes if you want to get the top a little charred. Just watch closely so it doesn't burn.

Step 7

For the Coconut Rice

Step 8

In a medium saucepan whisk in the coconut milk, water, salt, and Jasmine rice. Let it come to a boil, whisking a few times. Reduce heat to lowest setting, cover, and cook for 18 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.

Step 9

Serve chicken with rice and garnish with green onions.