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Ginger Coconut Rice with Apricot Glazed Chicken Wings Recipe

30 Minutes or Less, Main Dishes

Coconut ginger rice with apricot glazed wings is the dinner combination that makes a weeknight feel like something special — fragrant, slightly sweet rice cooked in coconut milk alongside sticky, caramelized wings brushed with a balsamic apricot glaze that crisps beautifully under heat. Every component of this plate balances against the others in the best possible way.

Prep Time
10 min
Cook Time
20 min
Servings
2
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Ingredients

1 1/2 cups water
1 (14 oz) can coconut milk
1 pkg Roasted Chicken Gravy Mix
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

This Ginger Coconut Rice with Apricot Glazed Chicken Wings uses Pioneer® Roasted Chicken Gravy Mix to infuse the coconut rice with a rich, savory depth that balances perfectly against the sweet and tangy apricot glaze on every wing.

Instructions

  1. Start the Coconut Rice

    In a medium sized sauce pan whisk together water, coconut milk, and Pioneer Chicken Gravy. Bring to a simmer.

  2. Season the Rice

    Fold in rice and season with salt, red pepper flakes, and ginger.

  3. Cook the Rice

    Cover the pot with a lid and cook for 20 minutes over a low flame.

  4. Brown the Chicken Wings

    In a medium saute pan over medium-high heat, brown the chicken wings in the olive oil for 3 minutes on each side.

  5. Deglaze and Reduce

    Deglaze the pan with the balsamic and apple cider vinegars. Reduce the liquid by half.

  6. Glaze with Apricot Jam

    Add the apricot jam and toss until the sauce coats the chicken wings evenly.

  7. Plate and Garnish

    Serve the wings on top of the rice and garnish with fresh thyme.

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