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| This flavorful meal features fresh vegetables and bites of tender chicken ~ simple & delicious! |
Ingredients:
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon olive oil
1 3/4 finely chopped onion (about one medium)
3 to 4 cloves garlic, minced or pressed
1 tablespoon fresh grated ginger root
1 to 1 1/4 cups finely chopped red bell pepper (about 1 red bell pepper)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 tablespoon tomato paste
1 (13.5 ounce) can regular or lite coconut milk
1/2 teaspoon salt
fresh ground pepper to taste (1/4 to 1/2 teaspoon)
cooked rice or vegetables
Optional Garnishes:
4 to 6 lime wedges
4 to 6 teaspoons toasted coconut**
Method:
Trim fat off of the chicken breasts and cut into bite sized chunks. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 3 minutes to soften. Stir in the garlic and ginger. Cook and stir for another minute.
Add the chicken to the pan. Cook and stir occasionally, for 7 minutes, until no raw sides are visible.
Stir in the bell pepper, cumin, paprika and turmeric. Cook for 2 minutes. Stir in the tomato paste. Pour in the coconut milk. Stir and season with the salt and pepper.
Bring to a gentle boil. Reduce the heat to low and simmer uncovered for 20 to 25 minutes.
While the chicken is simmering, cook rice or saute vegetables to accompany the chicken.
Ladle the chicken and sauce over rice or vegetables. If desired, serve with a lime wedge and sprinkle 1 teaspoon of toasted coconut over each serving. Makes 4 to 6 servings.
**To make toasted coconut, preheat oven to 300*. Sprinkle coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn. When completely cooled, store in an airtight container or jar.
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| Serving suggestion: This flavorful chicken and rice meal pairs nicely with avocado slices and sweet corn muffins. Here is a link to a delicious & simple muffin recipe: |
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