Ginger Coconut Rice with Apricot Glazed Chicken Wings

roasted chicken gravy 17g pioneer packaging

Number of Serving: 2 dozen
Total Time: 30 minutes
Prep Time: 10 minutes
Total Cooking Time: 20 minutes


1 1/2 cups water
1 (14 oz.) can coconut milk
1 pkg. Pioneer Chicken Gravy
1 Cup rice
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. ginger, ground
4 chicken wings with tips
1 tbsp. olive oil
2 tbsp. Balsamic Vinegar
2 tbsp. apple cider vinegar
1/4 cup apricot jam
1 tsp. thyme, fresh

Preparation Instructions

  1. In a medium sized sauce pan whisk together water, coconut milk, and Pioneer Chicken Gravy. Bring to a simmer.
  2. Fold in rice and season with salt, red pepper flakes, and ginger.
  3. Cover the pot with a lid and cook for 20 minutes over a low flame.
  4. In a medium sauté pan over medium-high heat, brown the chicken wings in the olive oil for 3 minutes on each side.
  5. Deglaze the pan with the balsamic and apple cider vinegars. Reduce the liquid by half.
  6. Add the apricot jam and toss until the sauce coats the chicken wings evenly.
  7. Serve the wings on top of the rice and garnish with fresh thyme.

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