A fresh and light midweek supper! If you don't have coconut milk just make plain rice and stir through a little coriander and spring onion to jazz it up a little.
I know I always say this but do try the butcher for meat. The chicken breasts tend to be larger and not trimmed down like supermarkets which will be more filling - they should be cheaper too. You can always bulk buy and portion them up in bags to freeze - the butcher should be happy to do this for you. If defrosting make sure done overnight in the fridge and kept in bag so doesn't touch anything else. As you know, chicken does need to be thoroughly defrosted before cooking.
Equipment
Chopping board
Sharp knife
Bowl
Frying pan
pan with lid
Boil a kettle
Cling film
Rolling pin
Ingredients
Salsa
1 mango cubed (or a packet from supermarket cubed!)
1 red chilli finely chopped
1/2 red onion diced
Handful coriander leaves and stalks chopped finely (save some for rice)
1 lime (juice of)
2tbsp sweet chilli sauce
Chicken
4 Chicken breasts
Olive oil
salt and pepper
Coconut rice
8 oz rice
1 400ml tin coconut milk
Coriander chopped
1 green chilli diced
2 Spring onions sliced (all except tip and roots)
200ml water
salt and pepper
Method
To make the salsa simply mix the all the chopped mango salsa ingredients together in a bowl with the chilli sauce and refrigerate.
When I am squeezing lime I give each half a good old squeeze then turn the skin inside out to get the rest of the juice out.
When you are ready to cook put the rice in a pan with the coconut milk and 50ml boiled water. Stir well to remove any lumps. Balance the lid so a little open and simmer for 15 mins (check packet for instructions). You will need to stir occasionally to stop it from sticking to the bottom of the pan.
While the rice is cooking take the chicken breasts and place between two sheets of clingfilm on a clean board. Bash with a rolling pin - gently - so you don't split them. Try to get them to be even thicknesses so cooking time will be the same.
Brush will a little oil and season.
Heat the frying pan on high and once very hot gently place the chicken breasts in the pan - away from you. leave for 3 mins then turn to the other side for 2 mins.
Take a sharp knife and just cut into the thickest part to make sure no longer pink then remove and rest for 4 mins on a board or plate while you finish the rice.
When the rice is cooked and the liquid absorbed season the rice, add spring onions, the remaining coriander and green chilli.
When rested, place the chicken on the rice and drizzled over the top and alongside.
Enjoy!
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