|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Coconut Lime Chicken with Spicy Jasmine Rice and Nutty Snow Peas
  4 Cutlets or Chicken breasts 2 limes 2 cans coconut milk (I use light) Salt Pepper Olive oil Jasmine rice Thai Chili Paste Shredded coconut Garlic Snow peas Scallions Cashews (raw-unsalted if possible) (If you get chicken breasts instead of cutlets--Several hours (or the am before you go to work)- tenderize the chicken to marinate.) If you don?t have a mallet you can hit it with a heavy object like a skillet. Get a long, shallow(ish) Tupperware and salt and pepper the bottom. Place chicken in Tupperware and salt and pepper the top. Add grated garlic (2-3cloves), the zest and juice of one lime and one can of coconut milk and a drizzle of olive oil. Cover and place in refrigerator. After marinating- preheat the oven to 350. Put ½ the bag of shredded coconut on a plate and place a piece of the well coated chicken in it until well covered. Place coconut covered chicken in a baking dish coated with olive oil and cover. Remove foil when the rice timer is up (about 40 min). Let top brown. In a saucepan combine 1 cup coconut milk and 1 ¼ cup water bring to a boil. Add 1 ½ Tablespoon of Thai Chili Paste (I use mild). Add 1 Tablespoon of olive oil, salt to taste and 1 cup rice and return to a boil, stir. Cover and reduce heat to simmer for 40 min (or until rice is tender). Set aside remainder of coconut milk. For snowpeas- rinse and put in well oiled skillet. Chop the ends of 1 bunch of scallions as well as 3 cloves of garlic and add cashews. Sautee until peas and cashews have started to brown. Salt to taste. In a small saucepan add remainder of coconut milk, 1 Tablespoon of the chili paste, the juice of one lime and one Tablespoon of olive oil. Warm over low/medium heat and whisk to combine well. Use to drizzle over chicken.  related searches : Coconut
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
(1 vote)
Recipes
Questions answers