Thai Chicken, Marianna Style
Posted by Trish | Under Dinner, Poultry Saturday Mar 29, 2008 Submitted by Happy13
Serves 4-6
Paste Ingredients:
| 1 tsp fresh ground pepper | 1 tsp ground cumin | |
| 1 tsp ground coriander | ½ tsp ground ginger | |
| 5 cloves garlic, peeled& chopped | ½ tsp anchovy paste | |
| 1 tbsp extra virgin olive oil | 1 tsp salt | |
| 2 tsp Thai chili pepper paste | t tbsp smooth peanut butter |
Main Ingredients:
| 2-3 lbs boneless, skinless chicken breast cut | 14-16 oz coconut milk | |
| into bite sized pieces, rubbed with paste | 1 tbsp Asian fish sauce | |
| 1 tsp granulated sugar | the zest of 1 lime |
1. Place all paste ingredients into food processor & process into a paste consistency.
2. In a separate 2½ qt heavy bottom sauce pan, pour the cocoanut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.
Chef’s Note:
This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.
