Weeknight: Coriander Chicken in Coconut Sauce / by Meagan Camp

This dish came together through many failed experiments to make my own kind of take-out when none exists! Sao Paulo has some good Thai but it's at fancy white tablecloths or we need to trek into the Liberdade neighborhood for authentic dishes. I needed a dish that was better than something that would sit on the back of a moto for an hour. I start with a yummy coconut rice as the base and then I cook the chicken in a spice blend and add some heat. Add some peas and green onions for freshness and color and you've got a weeknight favorite. 

Serves 4

Coconut Rice

1 C Sushi Rice

1 C Coconute Milk

1 C Water

2 T Soy Sauce

METHOD

Bring rice, coconut milk and water to a boil, turn down to low, cover and let cook for 15 minutes or so. Place the rice in a serving bowl, add the soy sauce and mix well. 

Coriander Chicken

 

4 Chicken Breasts, sliced 

2 T Sesame Oil, divided

1 Small Onion, thinly sliced

1 Garlic Clove, minced

1/2 t Coriander

1/4 t Cumin

1/4 t Turmeric

1/4 t Red Chili Flakes

1 T Brown Sugar or Muscovado is a good alternative if you're in Brazil

1/2 C Coconut Milk

1 C Frozen Peas

1/2 C / a handful of Green Onions, chopped

METHOD

Heat sesame oil in a cast iron skillet or large sauté pan, add chicken. Sauté chicken for 5 minutes and remove from the pan. Add remaining sesame oil to the pan and sauté the onions and garlic for 3-4 minutes. Add the spices to the onions and garlic and toast the spices for about 30 seconds. Add the coconut milk, brown sugar and chicken. Coat the chicken in the sauce, add the peas and cook for about 10 minutes to thicken. Move the chicken to a serving dish and garnish with the green onions. Wipe out the sauté pan and reheat at medium heat. Add the sushi rice and make a flat layer in the pan to toast the rice for 3 minutes. Serve and eat!