Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Slow Cooker Curried Coconut Chicken

Slow Cooker Curried Coconut Chicken
1- 13.5 oz can coconut milk
2 1/2 t curry powder, separated
salt and pepper, to taste
3 chicken breasts
2- 16 oz bags frozen stir-fry vegetables
1 c white rice, uncooked
1/2 t ginger
coconut flakes (opt)

1. Lightly grease slow cooker; shake coconut milk well before you pour it in to slow cooker.
2. Whisk in 2 tsp. curry powder, salt, and pepper; add chicken and spoon some of the coconut milk mixture over the chicken; top with frozen veggies.
3. Cook on low for 8-10 hours (high for 6 hours).
4. About 20 minutes before serving, cook rice as directed, adding ginger and remaining curry powder to water before cooking.
Serve chicken over rice, sprinkled with coconut flakes.

Spanish Rice

My mom's Spanish Rice recipe. So yummy!

Spanish Rice

1 c long grain rice 

2 T olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/2 - 1 tsp. salt

1- 14.5 oz can diced tomatoes

1- 8 oz can tomato sauce

1 c chicken broth

1/2 t curry powder

1. Place rice in a bowl and cover with really hot water; let sit for 15 minutes.
2. Swish, rub, and squeeze the rice and then drain.
3. Cover with cool water; swish, rub, and squeeze and then drain; repeat until water is pretty clear (about 2-3 more times).
4. Drain rice well, pat dry with paper towels, and spread evenly on a cookie sheet; let dry overnight.

5. Heat oil in a large pot over medium heat; add rice and cook, stirring frequently, until lightly browned.
6. Add onion, garlic, and salt and cook, stirring occasionally, until onion has softened.
7. Stir in tomatoes and tomato sauce until blended; stir in chicken broth and curry powder.
8. Cover and simmer until broth is mostly absorbed; stir, re-cover, and simmer over low heat until all liquid is absorbed, about 30 minutes.

Makes 4 servings.