Tuesday, April 27, 2010

Lime and Coconut Chicken


I really liked this.  Please ignore the broccolini.  While it was fine, it just doesn't go.  I just felt like we needed a good, green veggie in our diets after last night's cheese-feast.  And it is what I had.  But the rice, chicken, sauce and mango salsa were all really nice together.  I was worried it would be too sweet.  Too pina colada-y.  But it really wasn't.  It was so gooooooood.  

I will miss these creases in my counter tops.  When we move.  Some day.  To a place without creases in the counter tops.  


Lime and Coconut Chicken
adapted from the kitchen of One Perfect Bite

2 pounds boneless, skinless chicken breasts (or 4 breasts)
6 tablespoons vegetable oil
Zest of 2 lime s
3 teaspoons ground cumin
3 teaspoons ground coriander
3 tablespoons soy sauce
1.5 teaspoons kosher salt
2 teaspoons curry powder or paste
1 14 oz can of coconut milk
Pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
2 mangoes, chopped
1-2 tbsp of finely chopped red onion
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
White rice

Trim fat from chicken breasts. Starting on thick side of the breasts slice chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

Mix all remaining ingredients except mangoes, red onion, cilantro and lime wedges.

Add chicken and 1/2 the marinade to a large bowl or ziploc bag and chill in refrigerator for up to two hours. Place other half of marinade in a container and refrigerate until chicken is done marinating.

When ready to start cooking chicken, throw on the white rice.

Remove chicken from marinade. In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook chicken in batches to prevent over crowding in pan. Place breasts in the hot pan and cook without turning for a couple minutes. Flip breasts over and cook until other side is golden, it shouldn’t take long depending on the thickness of your chicken.

Warm the other 1/2 of the marinade to use as a sauce.

Mix together mangoes, red onion, cilantro and lime juice. Serve chicken with white rice, mango salsa and a lime wedge.

(Servings: 4, Prep time: 30 min., Inactive prep time: 1-2 hours, Cook time: 30 min., Difficulty: Easy)

1 comment:

  1. yum! I just bookmarked this recipe yesterday :)

    ReplyDelete