Coconut Chicken Chili




Well, the beautiful weather is over.  The rain and what I refer to as the schmutz (low clouds and fog) is back.  However, I was still feeling tropical, hence this warm and cozy coconut infused dish.

This spicy chili is a nice twist on...well...a more traditional chili.  It has lots of flavor and tastes yummy sitting on top of the jasmine rice. 

Best of all, it's so easy to make and will be ready for dinner in no time. You'll see.

Wish I could stay longer and chat but I am crazy busy!!




In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don't want to see pink.)  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water.  Bring to boiling, stirring occasionally.




Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling; reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.  Top with basil leaves.




Makes 4 (1-3/4 cup) servings.




We loved this.

Coconut Chicken Chili
Adapted from Better Homes and Gardens

12 oz. skinless, boneless chicken breasts, cubed (smaller pieces are best)
1 large onion, chopped
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon olive oil
1 Tablespoon all-purpose flour
1 14 oz. can unsweetened coconut milk
1 Tablespoon peanut butter
1 15 oz. can cannellini beans, rinsed and drained
3 medium carrots, shredded with a box grater on the biggest holes
1 stalk celery, sliced
2 green onions, sliced
5 cloves garlic, minced
2 Tablespoons chopped fresh basil
Garnish with fresh basil, peanuts and sliced pickled jalapenos, optional
Serve over hot cooked jasmine rice

In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don't want to see pink.)  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water.  Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling; reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.  Top with basil leaves.

This chili is not overly salty.  When served over jasmine rice prepared with a little salt, it has the perfect seasoning.  This is how I prepare my jasmine rice; Bring 1-3/4 cups of water to a vigorous boil in a heavy saucepan (at least 2 qt. capacity).  Stir in 1 cup of jasmine rice and 1 teaspoon of salt.  Cover saucepan and simmer over very low heat for 15 minutes without removing the lid.  Remove saucepan from heat and fluff rice with fork.

Also, this is one of those dishes that you should not serve boiling hot right out the pan.  Let it cool a bit otherwise you can't taste the wonderful flavors.

One Year Ago:  Banana Bread

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Posted by Noble Pig at Thursday, February 11, 2010 12:12 AM
Categories: .Entrée
 
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