Cook the rice by: Bringing 2 cup of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
While the rice is cooking heat a large stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about' 8' minutes, then flip and cover again for additional' 8' minutes.
After' 8' minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a' 8' oz breast.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this deliveres a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
While the chicken is cooking work on creating your sauce. In a small bowl stir together the tomato paste, coconut cream, red chili paste, and sriracha.
Once the chicken is cooked remove it from the pan, leaving the remaining juices in the pan.
Now add your dices onions and cherry peppers to the pan with the chicken juice. Cook for 3-5 minutes stirring often.
While the pepeprs and onions are cooking use a fork and knife to shred the chicken. Then add the chicken back into the pan with the peppers and onions. Pour the sauce over top of the chicken and onions. Season with the garlic poweder, red pepper flake, and chili powder. Stir everything together until well combined. Then turn the heat to low and cover with a lid. Allow to cook for 3-5 minutes.
Serve by plating the chicken with the rice and sprinkle a little fresh cilantro on top and a slice of lime.
You can see that I served this recipe with aparagus...I had some i had to use before it went bad! But feel free to serve this recipe it on its own or with any veggie you wish.
The asparagus I cooked in ½ tbsp butter, a little pepper and garlic powder. Tossing in a saute pan for 3-5 minutes. Just enough to warm thru. I prefer my asparagus with a little crisp. The asparagus is not included in the nutritional facts.
Macro Nutrition
Nutrition Facts
Chicken with Coconut Spiced Tomato and Basmati Rice
Amount Per Serving
Calories 572Calories from Fat 129
% Daily Value*
Fat 14.3g22%
Saturated Fat 7.3g46%
Trans Fat 0g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 1.5g
Cholesterol 71.8mg24%
Sodium 367.3mg16%
Potassium 523.7mg15%
Carbohydrates 48.5g16%
Fiber 4.9g20%
Sugar 10.1g11%
Protein 55.6g111%
Vitamin A 24.8IU0%
Vitamin C 57.8mg70%
Calcium 10.6mg1%
Iron 12.4mg69%
* Percent Daily Values are based on a 2000 calorie diet.