May 15 2008 - Chicken in a coconut lime sauce
Recipe from: www.everydayreading.blogspot.com
1 Can unsweetened coconut milk (found in the Asian section, by the soy sauce).
2 jalapeño chiles (or some jalapeño slices from a jar)
1 Tbs fresh lime juice
1/2 tsp salt
In a saucepan bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to about half a cup.
Meanwhile, cook the jalapeños on grill until blackened.
In blender, mix coconut milk, lime juice, salt and jalapeños and blend until smooth.
Rub chicken with olive oil and season with salt and pepper. Grill until cooked through.
Serve over rice and sauce spooned over top.
Comments: I added a ton of fresh mushrooms (just throw them to grill with the chicken), I also add cilantro to the coconut milk mixture. I always forget, but I think the sauce should be doubled. Oh and I always add way more lime juice than what is called for. The timing on this one is always tricky for me. My chicken is always cold by the time the sauce and everything is ready. I will need to work on it.
Served with: Steamed green beans. I really wanted to have some citrus with it but I haven't been shopping in a few weeks (almost three-- go me!). So I think some sort of orange based salad or fruit bowl or something would go good, but I didn't have the stuff on hand.
Rating: Going on Janssen's thought that a standing ovation should only be given ten times in a lifetime--- based on four stars I would give this recipe (with said modifications) a three. It is very easy to make and very delicious. If I were careless with my four star ratings this would get one :).