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June 14, 2008

[ delicious coconut chicken ]

a friend of mine (hi Jamie!) always posts these amazing sounding recipes - none of which i've tried yet, but they sound (and look) good! (side note: how do you always remember to take a picture before you dig in?!)

anyway - i am not a cook. i think it's a waste of time and i'm just not creative enough to think of different things. i'm a nachos kind of girl - they're easy and you can add whatever you have in the fridge - plus they taste great!

well, for a while now, i've been craving this casserole type dish that we ate in Mexico - with chicken, my favorite cotija cheese, and tortilla chips. in my search for this recipe, i came across another recipe for [ coconut chicken ] and actually tried it! i shredded the chicken and we had chicken tacos the other night with corn tortillas, diced tomatoes, homemade guacamole, cotija cheese, and cilantro. not your ordinary tacos - but man, they were delicious!

anyway, here is the recipe if anyone is interested. i'm thinking about making a whole bunch and freezing it. do you think that would work??

INGREDIENTS
2 whole chicken breasts, cut bite size
2 onions, peeled and cut into eighths
1 clove of garlic, minced (i used garlic powder)
4 bay leaves (i didn't use these)
black pepper or chili powder
1 pinch of turmeric (i have no idea what this is...so, didn't use it)
1 pinch of cumin
1 pinch of salt
1 tablespoon of sugar
3 roma tomatoes
1 tablespoon of ginger paste (i used ground ginger - what's the difference?!)
1/3 cup olive oil
1 can of coconut milk (this can be found in the beverage aisle - by the grenadine and wine)
1/2 cup of water

PREP WORK
Cut the chicken up into bite size pieces.Peel and cut the onions, mince the garlic.Assemble the rest of the ingredients and you are ready to start cooking.

HOW TO MAKE AT HOME
Sauté the onion in oil until translucent.
Put onion into blender and add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
Put the chicken in the sauté pan, add the blender ingredients and bay leaves. Cook until the chicken is white inside and the liquid is creamy. (45 minutes to an hour)
Remove the bay leaves and serve with white rice.

I didn't cut up the chicken - I used the whole chicken breasts then shredded them with two forks.

If you try this, let me know and I'll come over! :) I'm craving this constantly now!!! Enjoy!

4 comments:

southwti said...

OMG! That sounds so good! I'm definately going to try this! I started taking pictures mainly because I think I am going to make a cookbook outta the recipes off my blog eventually for my family gift at Christmas one of these years and I think the photos are necessary. I make sure to have my little camera on the counter by the stove so I don't forget.

On another note, I'm going to have to make you come down to cooking school here. YOU can cook, and it CAN be fun! I'll teach you! I can't believe you don't know your spices (hanging my head in shame) Marcie, Marcie, Marcie! Hahaha!

Arin said...

Sounds like a recipe i need to try -I am sure you can freeze it. Why not??? I would, but as good as it sounds i probably won't have any leftovers. LOL

Arin said...

just replying from your comment on my blog-I am in spokane now-we just moved here last fall. I know it's crazy to think our ten yr reunion is next summer- my e-mail is arianiah@hotmail.com if that is more helpful.

The Perkins said...

I cannot believe my eyes. Marcie trying our recipes??? That is almost as crazy as... Melissa trying out recipes:) Congrats and it sounds yummo. I miss ya and can't wait for those cold football nights. love ya!!