Chicken with Spicy Coconut Sauce

Isn't it one of the best feelings in the world when you cook for someone and they love what you made?  This simple chicken dish is one of our family favorites...and when I made it for my dad over the summer, he asked for the recipe.  It made my day.

There are more ingredients than these in the dish, but these are the main players.  If you've never tried Basmati rice, be prepared to fall in love with it.  Even just a whiff of it cooking makes me happy.

{Plus, it's really fun to say.  "Basmati. Basmati."  Totally more fun than, "Minute Rice. Minute Rice."}

Chicken with Spicy Coconut Sauce
{adapted from Everyday Food, issue 24}
Serves 4

rice:
1 c. basmati rice
1 & 3/4 c. chicken stock or broth
pinch kosher salt

chicken & sauce:
1 c. canned, unsweetened coconut milk (not low-fat)
1 jalapeno
vegetable oil
4 chicken breasts, boneless & skinless
kosher salt & freshly ground pepper
1 TBSP fresh lime juice
1/2 tsp. kosher salt
lime wedges

In a saucepan, combine the rice, chicken broth and a pinch of kosher salt.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes, or until all of the broth has been absorbed.  Remove from heat, fluff with a fork and keep covered and warm until ready to serve.

Meanwhile, in a small saucepan, heat the coconut milk to a simmer.  Continue cooking on a low simmer, stirring occasionally, until thickened and reduced, about 20 minutes.

Preheat the broiler and move oven rack to top position.  Place the jalapeno on a cookie sheet (or if you don't want to wash something else, a folded piece of heavy duty foil).  Place the pepper directly below the flame and check every few minutes.  Turn the pepper as each side blackens.

Your pepper will go from this:

to this:

Set aside to cool.

Coat a grill pan with oil.  Season the chicken breasts with salt and pepper.  Cook until no longer pink in the middle, about 6 minutes per side, depending on the thickness of the chicken.  Set aside and keep warm. (Alternately, cook on the grill.)

Peel the blackened skin off of the jalapeno.  It will slip off quite easily.  Use a knife or your fingers.

Roughly chop the pepper, removing ribs and seeds, if desired.  (Mr. E is not crazy about really spicy food, so I removed most of the seeds and ribs...the sauce was still spicy, just not sweat-on-your-upper-lip spicy.)

Using an immersion blender, blend the reduced coconut milk, jalapenos, salt and lime juice until smooth.  (You could also use a regular blender.)

Slice the chicken and serve with the rice and sauce.  Add a lime wedge for squeezing, if desired.

Dinner is served. :)

{psst...if you have leftovers: the next day, toss the cold rice and sliced chicken with a couple of handfuls of torn baby spinach, arugula or both. Top with the leftover sauce and salt/pepper for a cool & tasty salad.}