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March 11, 2011

Mojo Chicken and Sticky Rice for Pete...

A good friend asked me for a chicken breast recipe this week and I have to say that they are the hardest thing for me to cook. I don't know why, but they just don't really do it for me during the winter months. Maybe because I really only love them marinated and grilled? I don't know. I often just make cutlets with them but other than that, I'm not all that creative with Chicken other than hotdish and enchiladas...

Anyway, I ADORE this recipe. Made it the first time 10 years ago and it's one of my favorite meals. It came from the cookbook, Bowl Food, which is also one of my favorite cookbooks. You should check it out!

Although this recipe is best when grilled, I've also made it indoors in a grill pan and even a regular frying pan - just make sure to drizzle a little olive oil in there and get it nice and hot before you start cooking.

Mojo-Marinated Chicken:

1 cup fresh OJ
1/2 cup Olive Oil
1/2 cup chopped fresh tomato or canned, drained
1/4 cup fresh lime juice
1/4 cup distilled white vinegar
2 Tbsp chopped garlic
2 Tbsp chopped peeled fresh ginger
1 tsp crushed red pepper flakes
1/4 tsp green curry paste
1 tsp ground turmeric
4 whole boneless, skinless chicken breasts
salt and fresh ground black pepper, to taste

1. Combine the oj, oil, tomato, lime juice, vinegar, garlic, ginger, red pepper flakes, curry paste, and turmeric in a blender or food processor and process until blended.
2. Place the chicken in a large glass baking dish. Pour the marinade over the chicken and turn the chicken to coat it. Cover and refrigerate for at least 5 hours, and as long as 8.
3. Preheat a grill until hot. (If cooking indoors, go ahead and set the stove for medium to medium high heat and lower the cooking time to 12-15 minutes.)
4. Drain the chicken, reserving the marinade. Arrange the chicken on the grill grate and cook until cooked through, about 20 mn total time, turning once. Slice into 1" thick pieces. Season with salt and pepper, then transfer to individual serving bowls.
5. Just before the chicken is done, bring the marinade to a boil in a medium saucepan over medium-high heat. Boil for 3-4 mn. Drizzle over chicken and serve.

Mango Coconut Rice:

2 Tbsp olive oil
1/2 cup finely chopped shallots
2 cups sticky (pearl) rice, rinsed, drained and air dried (I've also just used regular rice and it worked out fine - just a little different texture)
3 cups water
1 cup unsweetened canned coconut milk
(NOTE - I use the whole can of coconut milk which I think is about 1.5 cups and then just use water to make up the difference otherwise what do I do with 1/2 cup of coconut milk?)
salt/pepper to taste
1 cup diced ripe mango
1/4 cup chopped scallions

1. Heat the olive oil in a medium saucepan over medium heat.
Add the shallots and saute' until translucent, about 5 mn.
2. Add the rice and stir for 5 mn. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15-20 mn.
3. Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.

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