|2 servings||calories per servings 627||protein serving 41 g||carbs per serving 66 g||total fat per serving 23 g|
Comforting chicken and rice is perfect for a cold night. This Thai-inspired version adds a hint of sweet, sour, salty and spicy to the dish, redolent of Thai cooking. If you prefer less heat, use half the recommended amount of jalapeno (or omit altogether).
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||6 g|
Combine 1 3/4 cups water and 1/2 teaspoon PeachDish salt in a small saucepan with a lid. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 30 to 35 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered. While the rice cooks, prepare your mise en place: Trim and peel carrot, then cut in half lengthwise, and thinly slice crosswise. Peel and thinly slice shallot. Remove stem and seeds from jalapeno, and thinly slice. (Use gloves, if possible, and wash hands thoroughly after handling jalapeno.) Pick and roughly chop cilantro leaves.
Season chicken on all sides with remaining 1/2 teaspoon PeachDish salt.
Place a large skillet with a lid over medium-high heat; add oil. Carefully add chicken. Cook without disturbing 3-4 minutes, or until golden brown. Flip chicken over and cook another 2 minutes, then remove from pan and set aside.
Reduce heat to medium and add carrot, shallot and jalapeno. Cook 2-3 minutes while stirring. Add coconut milk, tamarind, bouillon cube, sugar and coriander.
Cut chicken into 4 or 5 strips each, then return to the pot along with baby spinach. Reduce heat to low and simmer 3-5 minutes. When chicken is done and spinach is wilted remove from heat. Taste and adjust seasoning as desired.
Divide rice, chicken and sauce between 2 plates. Top with cilantro. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...