A Little Personal History
Description:
Description Text
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Category: |
Chicken, Rice
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Servings: |
6-8
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Time: |
Preparation: 20 minutes, Marinate 4 hours+
Cooking: 45 minutes
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Equipment: |
Ladle for serving chicken and rice, skillet, bowls, cooking pots, wood spoon
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Difficulty: |
Easy
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Ingredients:
- 8 boneless, skinless chicken breast half’s, cut into 1 inch strips
- 1 quart Lars’s Buttermilk Marinade
- 4 cups Lars’s Yellow Rice
- 1 quart of Lars’s Coconut Curry Sauce
- ΒΌ cup cilantro leaves, plus more for garnish
- 1 lemon, juiced
- Salt & Pepper to taste
- Mint leaves, for garnish
Procedure:
- Cut chicken breasts to desired length and width.
- Place chicken strips in marinade, as per directions, for 4 hours.
- Prepare yellow rice per instructions.
- Prepare Coconut Curry Sauce per instructions.
- In uncovered large skillet, on medium low heat, cook Coconut Curry Sauce until the sauce has thickened, about 20 minutes.
- Increase heat to medium, add the chicken, cilantro, and lemon juice and cover. Continue to simmer, stirring every 5 minutes, until the chicken is cooked through, about 10 to 15 minutes (if sauce begins to boil, reduce heat to medium low.)
- Transfer Chicken into glass or other heat retaining bowl.
- Transfer Rice into serving bowl.
- Salt and pepper to taste. Garnish with cilantro and mint leaves.
Advanced Preparation:
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Steps 1 – 4: Marinated Chicken breasts, rice and sauce can be done in advance and refrigerated or frozen till needed.
Tips, Notes, and Variations:
