Is coconut oil really all it claims to be?
I’ve heard great things about coconut oil and the benefits of using it in replacement of other oils. For instance, coconut oil is full of antioxidants and resists mutations of fatty acid chains when cooked at high temperatures, unlike some other oils. I am always skeptical of claims to products and I like to try things first before I believe what a company or anyone else has too say about it. So, I asked Tropical Traditions if I could try a sample and they generously sent me a jar of Virgin Coconut Oil. (Thanks TT!)
Now that I have it, what do I do with it?
I had the jar in hand but had no idea where to start. Will everything taste like coconut? Can I replace it 1-to-1 with any other oil? Help! Luckily, Tropical Traditions had a great recipe page to help me get started.
The Test Run – Island Rice with Chicken
- 3 large boneless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh ginger or dried
- 1 teaspoon onion powder
- 2 1/2 teaspoons salt
- 1/4 cup coconut oil
- 1 cup diced onion
- 3 cups organic brown basmati rice
- 1 cup diced celery
- 2 large organic carrots, finely shredded
- 1 1/2 cups fresh pineapple, diced, with juices
- 1/3 cup organic dried coconut
- 3 tablespoons sesame seeds
- 2 -3 chives, chopped
- 2 cups shredded romaine lettuce or bok choi
- Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)
Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.
Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.
Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.
When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.
Cover and keep in hot oven 15 minutes before serving.
The recipe turned out great. We had dinner guests over, so I was super nervous about a new recipe and a new ingredient! But I had nothing to worry about, it was a delicious meal. Lots of fresh ingredients and tasty. I couldn’t taste the coconut oil myself, but wouldn’t have minded if I did! It’s an island meal, right? I am looking forward to cooking more dinners, desserts, soups and apps with the oil! It is definitely an all purpose oil!
Free Virgin Coconut Oil Book with purchase!
Tropical Traditions has a terrific referral program. If you make a first-time purchase and say you were referred by a friend (me) User ID: 6417979 on your online order you will receive a FREE copy of Virgin Coconut Oil Book-it has over 85 recipes! By using my ID, I will receive a coupon for a product. If you do use my ID – Here is my HUGE THANK YOU in advance!
Disclosure: No compensation was given for this review/giveaway. I did receive a sample product from the sponsor for the purpose of this honest review. This did not affect the outcome of this review. All opinions are 100% my own. For full disclosure click here.