Coconut Lime Chicken and Rice.
So here is another one-pot supper that is absolutely brimming with flavor and nutrition! My Coconut Lime Chicken and Rice entrée is so simple to prepare, using a handful of ingredients and just one pot. I used free range chicken wings in this version but you could substitute the wings for thighs, breasts or drumsticks. Just make sure you use free range chicken for the most nutritional value!
1/4 cup organic sesame oil
1 package free range chicken wings, thighs or chicken part of choice
(4-6 pieces)
Salt and pepper to taste for chicken and also for rice
1 organic leek, chopped
1 organic red bell pepper, chopped
1/4 cup roasted cashews(whole or halves)
2 tablespoons organic dried ginger powder or minced ginger
2 teaspoons chopped organic garlic
1&1/2 cups organic short grain rice, rinsed
1&1/2 cups organic chicken stock or broth
1 can organic coconut milk
1 teaspoon dried black lime(Burlap and Barrel) or 2 Tablespoons lime juice
1 teaspoon Korean red pepper flakes(Gochugaru)
1Tablespoon dried organic cilantro or 2 Tablespoons chopped fresh
Preheat oven to 350 degrees Fahrenheit
In a large chef’s pan, heat the oil to medium high
Salt and pepper the chicken and brown in oil for about 5-6 minutes
Transfer the chicken to a set aside bowl
In the same pan, stir fry the leeks and peppers for about a minute
Mix in the ginger, garlic and rice and cashews
Stir in the broth and coconut milk
Season with the lime and pepper flakes
Salt and pepper to taste
Transfer the chicken and all the accumulated juices back into the pan and gently stir
Bring the pan to a quick boil, stir again
Turn off the heat and sprinkle the top with the cilantro
Cover the pan and bake in the oven for about 30 minutes until rice is absorbed and chicken is cooked through
Enjoy my Coconut Lime Chicken and Rice with Comfort and Joy!
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