Friday, July 9, 2010

Lime (Lemon) Chicken & Coconut Rice


About a year ago, I had worked on perfecting this recipe.  I finally had it down good and even wrote it down.  It's one of the few recipes I made up entirely on my own.

Fast forward to last weekend.  I wanted to make it again and I haven't made it for almost a year!  I searched everywhere for the recipe and couldn't find it anywhere.  I was back to square one!

Lime Chicken & Coconut Rice

2/3 cup lime juice (I used lemon juice)
1/4 cup olive oil
2 t. lemon pepper
1 T. garlic powder
1 T. onion powder
1 T. brown sugar
4 boneless, skinless chicken breasts
3 cups Jasmine rice
1 can coconut milk, plus enough water to make 6 cups

Put the rice in the rice cooker, add coconut milk with enough water to make six cups of liquid.  Turn on the rice cooker.  (You can also make the rice on the stove if you prefer).

Whisk together the lime juice, oil, seasonings and sugar.  Reserve half of it.  Cube the chicken into bite-sized pieces and marinate in half of the juice mixture.  Marinate for a few minutes, or overnight in the fridge.  I can never wait that long, so I end up cooking it right away.

Pour chicken and juice into a frying pan and heat over medium heat, stirring occasionally.  Cook until the juice is gone and the chicken is brown.

Serve chicken over rice.  Pour a bit of the reserved juice mixture over all.

I divided it into five servings, one to eat and four to freeze.

I prefer lime juice for this recipe, but didn't have any on-hand.  Lemon juice worked fine (I just like lime better).

It's a wonderful mixture of sweet (coconut rice) and sour (juice mixture).


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