"Simplicity is the ultimate sophistication" LdV

Monday, 4 May 2015

COCONUT AND VANILLA CHICKEN (Poulet vanille-coco)

COCONUT AND VANILLA CHICKEN
(Poulet vanille-coco)

This super-easy dish is a perfect "cupboard dish". We all have a tin of plum tomatoes, coconut milk as well as rice. Just buy vanilla clove and chicken breasts and voila. You will travel in your plate in no time... I am sure that this recipe will be a classic to your table now...

Wine pairing : Chinon (Red) from the Loire Valley.




COCONUT AND VANILLA CHICKEN
A quick glance in your kitchen...

In your fridge
Chicken breasts 

In your cupboard 
Onions
Coconut milk
Vanilla clove
Plum tomatoes 
Rice

COCONUT AND VANILLA CHICKEN
Serves 4
4 chicken breast fillets (cubed) 
150g 5,2 oz of onions (frozen for me) 
1 vanilla clove
A tin of coconut milk 
A can of plum tomatoes (drained) 
200g 7 oz of rice
Olive oil for the pan

Bring water to the boil for the rice. 
Cook the rice for 12 minutes.
Meanwhile, in a large pan, soften the onions in a little bit of olive oil with the chicken for 5 minutes.
Add the coconut milk, the vanilla clove and the tomatoes.
Cover and cook for a further 10 minutes.
Serve with the rice. 



Poulet vanille-coco

Pour 4 personnes 
4 blancs de poulet coupés en morceaux
150g d’oignons surgelés et coupés pour moi
2 gousses de vanille
Une boîte de lait de coco
Une boîte de tomates pelées (environ 400g, juste les tomates non le jus…).

Cuire le riz pendant 12 minutes.
Pendant ce temps, faire revenir dans une poêle les oignons dans un petit peu d’huile d’olive.
Ajoutez les morceaux de poulet, cuire pendant 5 minutes.
Ajoutez ensuite le lait de coco, les tomates pelées puis les gousses de vanille.
Couvrir et cuire 10 minutes supplémentaires.
C’est prêt. Servir avec le riz.

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