I bought the chicken breast a couple of days ago and they were in the refrigerator. I knew if I didn't use them today, that I would be scared to use them tomorrow and would throw them away.
Before going to Latin Jam tonight I quickly cooked up this recipe (about 10-15 minutes of prep time and 20 minutes of total cook time). I ended up eating this when I got home from class.
The braised chicken was SO tender. The flavors were rich but not so much that you can't eat a big portion of this. The spice was very mild, and the cayenne pepper can easily be increased if you want SPICY.
I can easily see myself making this meal for company, and will definitely be making this again for just our family.
Braised Chicken in Coconut Milk
PREP AND COOK TIME: About 45 minutes
MAKES: 4 servings
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground dried turmeric
2 tablespoons white wine vinegar (I used rice wine vinegar)
4 boned, skinned chicken breast halves (5 to 6 oz. each)(I used about 2 lbs. of chicken breasts)
1 teaspoon salad oil (I cooked on a little chicken stock instead, since it was already on the stove)
1 cup thinly sliced onion (I used 1 sweet onion)
2 tablespoons minced garlic
1 tablespoon minced fresh ginger (I used 1 tsp. ginger powder)
1 can (14 oz.) reduced-fat coconut milk (I only had regular coconut milk, hence me saving on the oil and using more chicken to increase the servings)
About 1/2 teaspoon salt
Thin red or green bell pepper rings (optional)
1. In a small bowl, mix coriander, cumin, cayenne, turmeric, and vinegar until smooth.
2. Rinse chicken and pat dry. Rub spice mixture all over breast halves.
3. Pour oil into a 10- to 12-inch nonstick frying pan over high heat, swirling to coat bottom. When oil is hot, add chicken and turn as needed to brown on both sides, 4 to 5 minutes total. Transfer to a rimmed plate.
4. Add onion, garlic, and ginger to pan; stir often until onion is lightly browned, 2 to 3 minutes. Add coconut milk and 1/2 teaspoon salt; stir often until mixture boils. Add chicken and any accumulated juices, reduce heat, and simmer uncovered, turning pieces once, until no longer pink in center of thickest part (cut to test), 10 to 12 minutes total. Transfer chicken to a rimmed platter.
5. Turn heat to high and boil sauce until reduced to 1 1/2 cups, about 4 minutes. Spoon evenly over chicken. Add more salt to taste, and garnish with pepper rings if desired.
Per serving (without my changes): 253 cal., 30% (76 cal.) from fat; 35 g protein; 8.4 g fat (3.9 g sat.); 10 g carbo (0.8 g fiber); 411 mg sodium; 82 mg chol.