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Submitted: November 8, 2012
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Coconut-Curry Chicken and Riceby *Windthin

Artisan Crafts / Culinary Arts / Main Dishes

Defrost 3 frozen boneless skinless chicken breasts. Cut into bite-sized pieces.

Take fat and liquids from Samhain Roast Duck (stored in fridge for several days) and place in medium-large sauce pan with a few splashes each of pomegranate wine and pomegranate juice. Remove star anise pods. Set heat to 5 (medium high) and bring to sizzle. Add liquids from frozen chicken, bring back to sizzle, and add chicken and two Knorr onion mini-cubes. Cook until liquids begin to thicken a decent bit, then add one 15.5 oz can golden hominy, one 15 oz can Goya Cream of Coconut, and two cups of water. Bring to boil on high. Stir in two cups of rice, drop heat to a half notch above simmer, cover and cook for 15 minutes.

Remove lid and raise heat to 3 (medium-low), cooking away remaining liquid until desired consistency is reached. Serve.

This dish is fairly sweet and goes well topped with something spicy. I added salt and a Thai red curry coconut spice blend to mine, while my wife went with salt and ground paprika.

As you can see, Maui and Vinnie both enjoyed it also.

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