Breast of Chicken Aloha
Submitted by Kierann
Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.
YIELD
2 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsWelcome to 1960s supper club dining, island style.
Chicken breasts get a soak in coconut milk with allspice and black pepper, then a crunchy coat of toasted coconut before hitting a pan of clarified butter.
The result? A golden, fragrant crust that shatters into creamy, tender meat.
But we’re not done. A slow-cooked mushroom and sour cream sauce made from the chicken drippings gets poured over the top, and a sugar-glazed pineapple ring crowns each breast like a tropical tiara.
Served over wild rice, this is the kind of dish that demands a cloth napkin and a cocktail.
Chef Tips
- Toast the coconut in a dry skillet over medium-low heat, stirring constantly. It goes from golden to burnt in seconds.
- Clarifying your own butter is easy: melt it slowly, skim the foam, and pour off the clear gold. Or use store-bought ghee.
- The sour cream sauce should never boil. Keep the heat gentle and stir often, or it will break and go grainy.
- Let the chicken marinate in coconut milk overnight if you have the time. The meat will be noticeably more tender.
Ingredients
Directions
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk.
Let it settle for a few hours. Toast coconut until light brown.
One hour before using, make egg batter of 2 eggs and ⅓ cup of coconut milk.
Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden brown, approximately 25 minutes.
Grate the meat from a quarter of a fresh cocunut.
Pour 1 cup hot milk over it and let stand 1 hour.
Strain through 2 thicknesses of cheesecloth and squeeze dry.
Makes 1 cup.
To Clarify butter: Melt butter in small pan over low heat.
Pour off the clear golden liquid and discard the milky sediment remaining in the pan.
Cut leg of chicken and breast bones in pieces.
Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 minutes, turning once or twice.
Add mushroom stems and cook 10 minutes more.
Then add flour, smoothing it in to prevent lumps.
Add sour cream and cook slowly -- do not let it boil -- until juices are well-mixed.
Add brown gravy, boil, and season with salt, pepper, and lemon juice.
Strain and serve with the breasts.
Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
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