This recipe originated out of the Rachael Ray Magazine. It looked simple, quick, tasty and healthy. It called for turkey breasts though and I normally do not have them on hand unless I find them on clearance, which is not all that often. So I decided to modify this recipe and use chicken breasts. Truly, there was no modifications other than substitute the chicken for the turkey. I also did not have a can of coconut milk, I did have a carton of coconut milk. I know there is a difference in taste there as the can seems more full of flavor and fat (don’t worry, the good fat). If I would have gone to the market ahead of time I would have used the can over the carton any day. It still tasted divine. I am obsessed with braising now that I have received my lovely Le Creuset 4 1/4 quart braiser from the holiday season. I love anything that has to do with braising. In fact, if you all remember, I did a whole Braising 101 post. If you are at all interested in learning more about braising I suggest you take a gander. Fun stuff.
This recipe is a one pot meal other than the rice on the side. You can always use turkey as the recipe suggests. Also, for a fun switch, cook up some tri-colored organic quinoa for the side. All you want is a grain that will help soak up all of the yummy braising liquid. I love the way the recipe has us smash or mash a bunch of garlic cloves. Seems so much more rustic than mincing or coarsely chopping. Love it. This recipe has a bunch of fun, different ingredients you do not normally see together. Apple cider vinegar, soy sauce and coconut milk all in the same dish-intrigue got me and thank goodness, I was very happy that I tried this. It tastes wonderful. Perfect for a cold Fall or Winters night.
Happy cooking friends!
Ingredients
1 1/2 cups long-grain rice, rinsed (or quinoa)
1 tablespoon olive oil
1 boneless turkey breast (2 1/2 lbs), sliced into 4 pieces (or 4 boneless, skinless chicken breasts)
1 14 ounce can coconut milk, shaken
1/3 cup cider vinegar
1/3 cup soy sauce
1 large head garlic (about 10 cloves), smashed and peeled
3 bay leaves
1/4 teaspoon crushed red pepper
8 ounces baby spinach
Directions
- In a medium saucepan, combine the rice and 1 1/2 cups water. Cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Set aside, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, in a medium dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the turkey (in batches if necessary) and cook, turning, until browned, about 8 minutes. Add the coconut milk, vinegar, soy sauce, garlic, bay leaves and crushed red pepper; bring to a boil. Lower the heat, cover and simmer, turning the turkey halfway through, until the turkey is cooked through, 10 to 12 minutes. Transfer the turkey to a plate.
- Boil the sauce until reduced to 2 cups, 8 minutes. Discard the bay leaves. Stir in the spinach to wilt in the sauce for 1 minute.
- Return the turkey to the sauce to warm through. Serve with the rice.
High Altitude Adjustment
- Increase water for rice to 2 cups
Compost
- Garlic and spinach trimmings
Recycle
- Coconut milk can/lid
- Plastic spinach container/lid
Reuse
- Plastic bag garlic came in