Tropical Chicken and Rice

INGREDIENTS
1/2    cup shredded coconut, unsweetened if possible
5       cups water
3       tablespoons olive oil, divided
3-4   chicken breasts or 10-12 thighs, skinless, boneless; cut to 2 inch pieces
1      medium white onion, chopped coarsely
4      cloves garlic, crushed and chopped
1/2   cup dry white table wine
4      medium crimini or white mushrooms, sliced
2      ripe mangoes, peeled and cut into 2 inch pieces (also use the mushy parts)
1      small (6 ounce) can crushed pineapple, drained
1/2   teaspoon ginger
1 1/2   cups Italian short grain rice (Arborio or Carnaroli)

METHOD
If the coconut is sweetened, place it into 2 cups of cold water and swish it around for awhile to remove some of the sweetness. Drain. In a medium sauce pan, place the coconut into the 5 cups of water and bring to a boil. Reduce heat to a simmer and cook for 5 to 6 minutes. Remove from the heat and strain he coconut out of the water into another medium sauce pan. Discard the coconut and reserve the water for later

In a large skillet over medium heat, add 2 tablespoons of olive oil and the chicken pieces. Stirring often, brown the chicken on all sides and remove and reserve. Add the remaining tablespoon of olive oil and the onions and simmer for 3 to 4 minutes. Add the garlic and simmer for 1 minute. Add the white wine and scrape up all the brown bits from the bottom of the pan. When the wine has been absorbed,add the mushrooms and simmer for 2 minutes, stirring often. Add the mangoes, pineapple, ginger and the reserved chicken pieces. Lower the heat to medium-low and simmer for 10 minutes.

While the chicken and mangoes are simmering, bring the reserved coconut water to a boil and add the rice. Reduce the heat to medium and boil, stirring occasionally, for 8 minutes. Remove from the heat and drain if necessary. When the chicken is done, place a spoonful of rice and 2 spoonfuls of chicken on each plate and serve.