Thursday, March 8, 2012

Ooooh, ya'll!!I

I haven't posted a lot here, but I have been cooking up a storm, and really finding my culinary feet! I've got pot roast, red beans and rice, jambalaya and gumbo down to a science! I've created a couple of dishes that we've really enjoyed, too.

Tonight is one of those dishes. No pictures because, well, I'm just too tired! Here's the recipe, though!

Oven "Fried" Coconut Chicken with Thai Peanut Veggies and Rice

4 Chicken Breasts, boneless, skinless
Yellow Curry powder
Coconut milk
Veggies of choice
Oyster or fish sauce
Sesame Oil
Rice Vinegar
Crushed Red Pepper

Marinate chicken in coconut milk and yellow curry powder for a few hours, turning every hour or so. Then, combine panko breadcrumbs and sweetened coconut flakes. Coat chicken in breading, let rest 15 minutes. Bake at 350 until done (about 20minutes on each side), turning halfway through.

While that's baking, slice up whatever your choice of asian veg (tonight I just used zucchini and bamboo shoots because that's what I had). Put a little sesame oil into a hot cast iron dutch oven or skillet. Heat till hot, then pour the marinade in and stir well. Add more curry powder to taste. If you like a little heat, add in some crushed red pepper flakes. add in some rice vinegar and a dash of fish sauce or oyster sauce. Mix well. Add 1/2 cup of peanut butter. Mix well. Add veg. Bring to a boil. Reduce heat and cover.

For the rice, put a bit of sesame oil into a pot, heat to high. Add dry, uncooked rice. Brown rice until it emits a nice, nutty aroma. Add water (whatever you need for the amount of rice you're making) and a dash of rice vinegar. Bring to a boil, then put on lid and turn off heat. Let sit until liquid is absorbed.

Serve with sauce and veg over rice with chicken on the side.

Bon apetit! 

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