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Coconut Milk-Braised Chicken with Rice

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005This 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

  1. 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.
  2. 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.
  3. 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.
  4. 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


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