Friday, May 8, 2009

Coconut Curry Chicken w/Wild Rice

This is definitely one of my favourite dinners.

-chicken thighs-I used 4 tonight (or breasts, or tenderloins, as many as you need to feed your fambly)
-Tropical Traditions Coconut Cream Concentrate
-coconut oil
-hot pepper grinder (Red Monkey Organic hot pepper blend)
-three peppercorn grinder
-sea salt

In a large skillet, put about 1T (tablespoon) of coconut oil and 3-4T (more or less depending on how much coconut you like) TT Coconut Cream Concentrate. Warm it up on medium heat until it melts, and whisk in 3/4c water until blended.
Meanwhile, season chicken with sea salt (I just use a couple shakes), 3-4grinds of peppercorns per thigh, 2-3grinds hot pepper (or more if you want more heat), and 1/2tsp(teaspoon) per thigh curry (the curry I use is savory, not spicy).
Place chicken in the coconut milk, season the naked side, and cover skillet with a lid. Cook until chicken is done half way through, then flip and re-cover until cooked, 15-20mins on medium heat.

While the chicken is cooking, an easy side is wild rice. I use Rice Select Royal Blend of Texmati, White, Wild, Red and Brown rice.
-1c rice
-1c GF organic chicken broth
-1/2 c water
-1/2T coconut oil (can be omitted, or you can sub ghee)
-1/4t salt
Put it all in a pot, bring to a boil, then take it down to a simmer, cover and cook 10-15mins or until the liquid is absorbed.

Tada!! Tasty and quick. You can also make the rice a pilaf if you add some chopped veggies while it's boiling.

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