4 boneless skinless chicken thighs (cut into 1 inch pieces)
1 (10 oz) package frozen chopped spinach (thawed & thoroughly drained)
1 1/2 cups long grain white rice (uncooked)
1/3 cup onion (chopped)
1/3 cup unsweetened dried shredded coconut
2 garlic cloves (minced)
1 cup coconut milk
2 cups water
1 tbsp butter
In a large, deep skillet with lid, melt the butter over medium-high heat.
Stir in the onion & garlic then cook for about 2 minutes.
Mix in the coconut milk, water, rice & chicken & bring to a boil.
Reduce heat to low, cover & simmer for about 20 minutes or until rice is tender & chicken is cooked through. Stir the spinach into the skillet & cook just until heated through.
Sprinkle with coconut.