Island Chicken Over Coconut Rice
From rottman 13 years ago
- 25 to make
- Serves 4
This spicy dish takes me away to the islands. It makes for a nice escape on a hot summer evening. You can substitute grilled salmon for the chicken, if you like. It works well both ways. If you are into Caribbean styles, spice it up using habanero peppers instead of jalapenos. Read more Ahhh... See less
Ingredients
- coconut Rice: shopping list
- 2 cups jasmine white rice shopping list
- 2 cups water shopping list
- 1 3/4 cup coconut milk shopping list
- 2 tbl shredded coconut shopping list
- 1/2 tsp salt shopping list
- Chicken: shopping list
- 2 tbl cooking oil shopping list
- 4 perfect portions boneless breasts shopping list
- salt shopping list
- 3/4 cup Mu-Shu hoisin sauce (Iron Chef) shopping list
- Salsa: shopping list
- 2 tomatoes, chopped shopping list
- 1 small onion, chopped shopping list
- 1 jalapeno pepper, fine chopped shopping list
- habanero or scotch bonnet ? shopping list
- 1/2 tsp cilantro shopping list
- red pepper, to season shopping list
- 2 small oranges, peeled and cut into 1 inch pieces shopping list
- salt and pepper to taste shopping list
How to make it
- Place the rice, water, coconut milk, coconut, and salt in a rice cooker and begin cooking.
- In an electric skillet, brown the perfect portions.
- While the chicken is browning, chop the tomatoes, onion, and jalapeno pepper. Place in a small mixing bowl. For a spicier dish you might consider adding a small amount of habanero pepper to the mix. Season with salt, black pepper, and red pepper. Cover and place in the refrigerator.
- Peel the orange and halve each of the slices. Place in the refrigerator in a separate bowl.
- When the chicken breasts are white through and beginning to brown, layer each with the Mu-Shu Hoisin sauce. Save some sauce in reserve. Continue cooking until the sauce is warmed.
- When the rice is finished, spoon a large serving into four pasta bowls. Lay a chicken portion on each rice serving. Layer each chicken piece with a small serving of reserved sauce. Spread each chicken portion with 2 or more tablespoons of salsa and sprinkle with orange slice halves.
- Serve.
The Rating
Reviewed by 1 people-
This sounds excellent - I will be trying it tomorrow!
mbelisle
in Suva loved it
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Excellent! I made this tonight and the whole family enjoyed all the parts - the chicken, the rice and the salsa. It was easy and worked out exactly the way you describe it in the directions. You've got our "5" - Thanks again.
mbelisle
in Suva loved it
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