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Coconut Chicken




Source of Recipe


My friend Chris


Recipe Introduction


The pineapple rice and crispy plaintains really make this dish--it's yummy!


List of Ingredients







Makes 4 servings


6 medium-to-large chicken breasts
1 cup of olive oil
1/2 cup of fresh coconut grated and toasted
3/4 cup panko bread crumbs
3 eggs beaten
1 fresh pineapple peeled and diced
1 1/2 cups jasmine rice
3 cups water
1 small onion chopped
1 tablespoon of garlic minced
3 ripe plantains
3 tablespoons butter
1/4 cup of light brown sugar
1 fresh cinnamon stick
4 tablespoons of orange marmalade
1 fresh orange

Salt and white pepper to taste

Recipe





Start cooking the rice according to the package directions since it will take the longest.

In a medium-size pot heat 2 tablespoons of olive oil over medium heat and add the onions and garlic.

Cook for 10 minutes, stirring occasionally, not letting them get brown. Turn down the heat if necessary.

Add the rice and 3 cups of water, give it a good stir then bring to a boil. Turn heat down to simmer, cover and cook for 25 minutes over low heat. Season with salt and pepper and taste. If the rice is a little hard, leave the cover on; if it's just right leave it uncovered and set aside.

While the rice is cooking, get a large sauté pan hot and cook the pineapple over high heat. Stir frequently until all the juices are released and cooked off.

Basically, you want to cook the pineapple until it's soft and the flavor is concentrated. Add this to the rice and set aside.

For the chicken, we need a large sauté pan with the remaining olive oil over high heat. Place the panko breadcrumbs and toasted coconut in a bowl and the eggs in a separate bowl. Slice each chicken breast on an angle into 4 slices.

Season the chicken with salt and pepper and roll it in the coconut mixture. Next, dredge in the bowl of eggs and then back into the bowl of coconut, using your hands to make sure the chicken is completely covered.

Place the chicken into the hot oil and cook for 2 minutes on each side. Transfer to a paper towel with a sheet of foil underneath and wrap loosely, while we finish with the plantains.

In a medium sauté pan combine the light brown sugar and the butter. Cook over medium heat until the sugar and butter melt and come together. Slice the plantains on an angle about 1/2 inch thick, throw them into the pan and cook until golden brown on both sides, turning them once or twice. It should take 10-12 minutes.

In a small pot, heat the orange marmalade over medium heat until it starts to boil then turn off the heat. Leave the pot on the burner so the residual heat can keep it warm while you set up the plates.

To do that, give the rice a good stir, allowing the pineapple to be evenly distributed, then spoon it out on the center of each plate. Circle the rice with 6 slices of chicken. Place the plantains over the top and spoon the sauce over the whole dish, but mostly over the chicken. Garnish with a slice of orange and serve.