Coconut Lime Chicken with Spicy Jasmine Rice and Nutty Snow Peas


4 Cutlets or Chicken breasts
2 limes
2 cans coconut milk (I use light)
Olive oil
Jasmine rice
Thai Chili Paste
Shredded coconut
Snow peas
Cashews (raw-unsalted if possible)
If you get chicken breasts instead of cutlets, trim them and tenderize before marinating.
Get a long, shallow(ish) Tupperware and salt and pepper the bottom. Place chicken in Tupperware and salt and pepper the top. Add grated garlic (2-3cloves), the zest and juice of one lime and one can of coconut milk and a drizzle of olive oil. Cover and place in refrigerator. Marinate for several hours or overnight.
After marinating- preheat the oven to 350.
Put ½ the bag of shredded coconut on a plate and place a piece of the well coated chicken in it until well covered. Place coconut covered chicken in a baking dish coated with olive oil and cover. Remove foil when the rice timer is up (about 40 min). Let top brown.
In a saucepan combine 1 cup coconut milk and 1 ¼ cup water bring to a boil. Add 1 ½ Tablespoon of Thai Chili Paste (I use mild). Add 1 Tablespoon of olive oil, salt to taste and 1 cup rice and return to a boil, stir. Cover and reduce heat to simmer for 40 min (or until rice is tender). Set aside remainder of coconut milk.
For snowpeas- rinse and put in well oiled skillet. Chop the ends of 1 bunch of scallions as well as 3 cloves of garlic and add cashews. Sautee until peas and cashews have started to brown. Salt to taste.
In a small saucepan add remainder of coconut milk, 1 Tablespoon of the chili paste, the juice of one lime and one Tablespoon of olive oil. Warm over low/medium heat and whisk to combine well. Use to drizzle over chicken.



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