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    Friday, November 18, 2016

    Bell Peppers with Chicken and Coconut Rice

    This recipe from the Epicurious Site  by Larraine Perri was originally for Prawns but my Grandson is not so wrapped in Prawns so I substituted Chicken
    I decided to poach the chicken in coconut milk and water, flavoured with basil and peppercorns and a shallot. These added extras, made a flavoursome stock to cook the rice
    Always love extra flavour
    There was enough of the cooked rice to fill 5 peppers plus some leftover.

    1/ 400 gm can coconut milk
    Fill the empty can with water 
    Couple of stalks of basil with the leaves intact 
    1 shallot peeled and rough chop
    1 teaspoon finely grated lime zest
    1 teaspoon sugar
    3/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    2 skinless chicken breasts      

    4 teaspoons vegetable oil
    1 tablespoon chopped fresh ginger
    4 teaspoons chopped garlic
    1 and 1/2 cups jasmine rice, rinsed and drained

    3 cups Coconut chicken stock

    1 large red or yellow bell pepper per person

    2 tablespoons fresh lime juice
    1/4 cup chopped fresh basil
    1/3 cup roughly chopped roasted, unsalted cashews

    First poach the chicken
    Place the coconut milk, water, basil, sea salt, freshly ground black pepper, lime zest, sugar
    and shallot into a pot and slowly bring to the boil
    Add the chicken breasts, make sure the chicken is covered
    Bring back up to a simmer and let gently simmer for about 5 minutes
    Turn off the heat cover and let cool in the pot for a couple of hours
    The chicken will be perfectly cooked
    Remove from the pot
    Strain the liquor, there should be approx 3 cups enough to cook the rice
    Shred the chicken
    In a large pot, bring 8 inches of water to a low boil.
    Cut off top third of each bell pepper and reserve;
    remove ribs and seeds.
    Boil peppers and tops until slightly soft, 5 minutes;
    Remove peppers and drain

    Then start on the rice
    In a medium pan over medium heat,
    Heat oil.
    Cook ginger and garlic, 1 minute. 

    Add the rice
    Add chicken liquid, about 3 cups
    Season with more salt and pepper
    It does need to be well seasoned then bring to a low boil till it bubbles away
    When it looks like boiling mud pools
    Take off heat
    Cover and leave for about 10 minutes
    Add shredded chicken. basil and cashews nuts and lime juice 
    Taste and adjust seasoning if necessary
    Stuff the pepper with the mixture
    Well oil a baking dish
    Add stuffed peppers
    Heat oven to 170C
    Pour an inch of water in bottom of dish.
    Cover with foil and bake until warm, 15 -25 minutes
    Here they are...very pretty. Just pop a basil leaf on top to serve
    The verdict

    In fact the Chicken and Coconut Rice is worth making on it's own

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