Thursday, January 21, 2010

Easy Peasy

There is a family that Spencer works with that is always giving us these delightfully yummy recipes. This one is one of my FAVORITE. It does take some planning, unless you are someone who keeps coconut milk in your pantry.  So plan, go buy some ingredients, make, and then ENJOY.

Easy Mango Chicken with Coconut Rice




4 chicken breasts
cumin to taste (I used a couple teaspoons)
lemon pepper to taste (I used a teaspoon)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I used, per her instructions, Costcos)

1 T butter
1 T brown sugar
1 t sea salt or 1/2 t table salt
2 cups Jasmine rice (best rice ever)
1 1/2 cups coconut milk (shake can well before using)
1/1/2 cups water

1/4 cup sweetened coconut flakes

Put chicken in crock pot and add spices. Cover and cook until chicken is tender, several hours on high will do the trick. Remove chicken and shred. Remove any juices that might have cooked out of chicken, reserve. Put chicken back into crock pot and add corn, beans, and salsa. Mix well. If it seems too dry you can add reserved juices back in. Let it remain in crock pot turned on low until ready to serve with rice.

RICE:

Heat butter in a deep skillet or a medium saucepan, over med heat. When butter is melted, add brown sugar and salt. Stir until dissolved. Turn heat to high, add rice and stir until each grain is coated evenly. Add coconut milk and water. Stir. Bring to boil then immediately cover with tight fitting lid and turn heat to low and simmer undisturbed for 20 minutes. Remove pot from heat but DO NOT OPEN LID and let set for another 10 minutes.

While rice is cooking, toast coconut flakes in a dry skillet over med high heat. Stir frequently or it will burn. Takes aprox. 2 minutes.

When rice is ready to serve, stir and fluff. Then serve the chicken topping over the rice and sprinkle with toatsed coconut.

Okay let's get our eat on. YUM.

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