After eating it, we had two options: (1) we could invite ourselves over to their house every Sunday so we could keep eating it, or (2) I could figure out how to make it. For Jeff and Larissa's sake, we decided on option 2. (Thanks, guys!)
Mango Salsa
Too simple for measurements... It's just diced mango, pineapple (I often used canned), red onion, and cilantro. Dress it with fresh lime juice and some salt and pepper.
Coconut Rice
1 cup coconut milk (you can get this in a can in the Asian food aisle)
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork. Serve hot.
Chicken
When I made this yesterday I seasoned the chicken with salt and pepper, poultry seasoning, and a touch of cayenne pepper. Then I marinated in a little canola oil, a bunch of lime juice, and some cilantro. We grilled ours, but of course you could always bake it.
This is such a versatile recipe, as it's great with either chicken or salmon. And if you slice up the chicken, you can serve the chicken in corn tortillas topped with the mango salsa. It's fresh spin on a taco, and it is definitely worth trying.
PS. The coconut rice isn't pictured here because we're currently on a little health kick, so I'm steering clear of white rice (not religiously, but generally)...But I promise it's beautiful and yummy! The coconut rice recipe I posted here is from the Food Network, which pretty much means you can count on it to be good.
1 comment:
thanks so much for your blog!! Seriously, you keep putting the best recipes on here... I have never been disappointed ONCE!
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