Wednesday, November 4, 2009

Mostly Green Curry Chicken

This is a Rachael Ray recipe from her 365: No Repeats book. Rachael Ray is annoying as all hell and she's full of crap if she thinks ANYONE can make these recipes in 30 mins. Not happenin. However, there are a kagillion (365) recipes in this book and most are easy enough. This particular recipe doesn't even HAVE curry in it, which I find odd, but whatevs...

1 1/5 cups chicken stock/broth
1 13.5 can of coconut milk
1 cup jasmine rice (I used quinoa instead. Little healthier)
3 Tbl veggie/canola oil
4 6-8 oz chicken breast halfs, but into bite size pieces
salt and pepper
1 green bell pepper (plus other color bells, if you so desire)
1 med yellow onion, thinly sliced
3 lg garlic cloves
1 sm jalapeno pepper (eff that. this whitie left this out)
3 in piece of fresh ginger, peeled and finely grated
2 cups broccoli florets
zest and juice of one lime
1/4 cup cilantro, chopped
3 scallions, thinly sliced
1/2 cup fresh flat-leaf parsley leaved, chopped
1 cup frozen peas
hot sauces, such as tobasco (nah)

In a sauce pot, combine 1 cup of the chicken stock, 4 oz (1/4 cup) of the coconut milk, and the jasmine rice (or quinoa). Bring to a simmer, cover, and cook for 15 to 18 mins (or until all the liquid is absorbed). Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 Tbl of veggie oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 mins. Remove the browned chicken to a plate and reserve. Add the last Tbl of veggie oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 mins, or until the veggies start to wilt. To the skillet add the remaining coconut milk, and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4-5 mins. Add the chicken back to the skillet, and return it to a simmer for about 2 more mins. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas., taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over coconut rice (or quinoa).

Ok, that's totally not my pic beeeecause my camera jumped ship and can't be found at this exact moment. But it pretty much looked the same. The coconut quinoa turned out a lot better than I expected and the chicken and veggies were pretty good, too. I probably could have use a LITTLE hot sauce or something to spice it up a bit, but I was pleased with the result.

1 comment:

Ez said...

I am so making this...with quinoa. I'm obsessed with both it and curry...and coconut milk.