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.

Ingredients
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
Meanwhile
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
Excellent

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