Recipe Talk

I missplaced one of my cards and was wondering if any one had the recipe for Chicken and Rice
it has coconut and peppers in the recipe
Thank you in advance

Curried Chicken in Coconut

- ingredients -

2 tbs. olive oil

1 1/2 pounds boneless chicken breasts (trimmed
of fat and cubed)

1 cup chicken stock

1 cup dry white wine

1/4 cup curry powder

1 tbs. salt

1 tbs. freshly ground black pepper

3 green peppers (seeded and cut into 1/4-inch
strips

3 carrots (thinly sliced)

1 cup coconut cream (unsweetened, or grate the

meat of a coconut and add a cup of hot water.

Strain through cheesecloth.)

1 cup shredded coconut (unsweetened)

2 tbs. cornstarch (stirred into 1/4 cup water)

- directions -

In a large heavy skillet, heat the olive oil, add the cubed chicken, and brown on all sides for about 5 minutes. Add the chicken stock, wine, curry powder, salt, and pepper and stir well. Let this simmer over moderate heat, stirring occasionally, for about 5 minutes.

Stir in the green peppers, carrots, coconut cream, and 1/2 cup of the shredded coconut.

Simmer again for about 10 minutes, stirring occasionally, or until the vegetables are tender. Add enough of the cornstarch to thicken the sauce.

Serve on individual plates with rice and garnish with the remaining shredded coconut.

CRISP COCONUT CHICKEN WITH ROASTED RED
BELL PEPPER SAUCE

1 red bell pepper, roasted and chopped

1/2 tsp. fresh lemon juice

1/4 tsp. sugar

Cayenne to taste

1 tbsp. olive oil

1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt

1/8 tsp. ground ginger

1 tbsp. Dijon-style mustard

1 whole skinless boneless lg. chicken breast (about 10 oz.), halved

All-purpose flour seasoned with salt and black pepper for dredging chicken

An egg wash made by beating 1 lg. egg with 1 tsp. water

1 c. sweetened flaked coconut

2 tbsp. unsalted butter

2 tbsp. dry sherry

In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.

In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.

In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.

Serve with rice..

Caribbean Coconut Chicken

Submitted by: Tia

Yields: 4 servings

"You could book a Caribbean cruise, or you could try this tropical treat.

Rich, smooth coconut milk is simmered with sauteed chicken breasts, onions, colorful bell peppers and roasted garlic.

Turn up the heat with a dash of red pepper flakes."

INGREDIENTS:

4 skinless, boneless chicken
breasts

1 teaspoon vegetable oil

1 1/2 onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tablespoon chopped roasted

garlic

1/2 (14 ounce) can coconut

milk

salt and pepper to taste

1 pinch crushed red pepper

flakes

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

----------------------

Tropical Chicken

This tropical chicken recipe is made with chicken, coconut, pineapple, and red and green bell peppers,

along with herbs and butter and other seasonings.

INGREDIENTS:

4 to 5 pounds chicken pieces

1/4 cup melted butter

1/4 teaspoon dried rosemary leaves

1/4 teaspoon dried leaf thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 can (8 ounces) crushed pineapple, well drained

2 tablespoons chopped green bell pepper

2 tablespoons chopped red bell pepper

1 cup flaked coconut

PREPARATION:

Preheat oven to 300degrees. Wash chicken and pat dry. Combine butter, rosemary, thyme, salt, and pepper; brush chicken pieces. Arrange chicken in baking pan or large casserole. Add chicken broth. Bake, uncovered, for 1 hour, or until chicken is golden brown and tender.

Spoon pineapple and green and red pepper over chicken. Sprinkle with coconut. Cover and bake 30 minutes longer. Serve over rice.

Serves 6.

COCONUT CHICKEN RICE

1 lb boneless, skinless chicken thighs, cubed
1 tsp vegetable oil
1 can chicken broth (10oz)
1/2 cup water
1/2 tsp ground coriander
1/4 tsp ground cumin
pinch salt
1/2 tsp cayenne pepper
1 tsp ground ginger
1 lime (juice and peel)
3 cloves garlic, minced
1/2 onion, chopped
1/2 each red and green pepper, chopped
3/4 cup raw long grain rice
1/4 cup raisins
1/4 cup unsweetened flaked coconut
2 green onions, sliced

In a large skillet heat oil over medium heat. Add chicken and stir cook until browned (about 5 minutes). Stir in chicken broth, water, seasonings, lime juice and peel and garlic. Bring to a boil and stir in onion, peppers, rice, raisins and coconut. Return to boiling then cover and reduce heat. Simmer for 20 minutes or until rice is tender and the liquid has been absorbed. Top with green onions and serve.

Tip: This recipe can be prepared the day before. Refrigerate in a shallow, microwave-safe casserole dish until ready to serve. Heat in the microwave on high for 10 - 12 minutes or until thoroughly hot.

Serves 4 - 6.