Sriracha Coconut Chicken & Rice

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Sriracha Coconut Chicken & Rice

Post by amishrobots » Tue Feb 09, 2016 9:15 pm

2 or 3 boneless skinless chicken breasts, raw.
1 cup BASMATI rice
1 yellow bell pepper
half an onion
1 can of coconut milk (UN-sweetened)
Huy Fong "Chili Garlic Sauce"
(It's a sort of paste, often found near the usual Sriracha sauce; basically it's the same thing, but thicker, and you can see the seeds in it)
some garlick powder
a bit of cumin, maybe

cook the rice as per directions (1 part rice, 2 parts water, bring to a boil, then cover, simmer on low, till it's done)
Meanwhile, throw chicken into a covered, oven safe dish, and oven that shit (about 350 or 375) until it is juicy and delicious.
Meanwhile, rip the guts out of that pepper, dice it a bit, skin the half onion and dice that too, throw them both into a saute pan with your lubricant of choice (i used peanut oil, but butter, sesame oil, or vaseline should work fine) medium heat until they sizzle, don't over cook , a bit of crunch in your peppers is nice.

Now that your rice is done, dump the coconut milk into it, along with the garlic, and a bit of cumin (maybe a tablespoon or so? idk) shit, throw some salt and black pepper in there too if you want, why not?

Now that your chicken is perfectly cooked, chop that bitch up, and throw it in the rice along with the peppers and onions.

You should probably stir it or something.

Now taste it. Is it good? Missing something?

Oh yeah, the hot chili sauce... mix in SMALL amounts, until you get what you want, now its awesome!

fuck it, chop up some fresh cilantro and throw that in there too.

(for extra credit, use fresh puppy meat and frogs' legs instead of chicken)

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