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Chef Dorene Mills' Tropical Chicken (or shrimp)

  • Servings:

    Serves 2 to 3 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    20 minutes

Ingredients

Pairs well with Allagash Kurkuma Ale.
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces 1 (16 oz.) pkg. (Note: You can substitute Hannaford Raw Large Shrimp, thawed, peeled and deveined.)
4 Tbsp. vegetable or coconut oil, divided
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 (1 oz.) pkg. Lucinda's Fresh Turmeric - use 1/2 oz. for recipe
1 medium red onion, peeled and diced into large pieces
1/2 bag (about 4 oz.) sweet mini peppers, sliced into 1/2-inch rings (stems and seeds discarded)
1/3 lb. fresh green beans, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1 Tbsp. tomato paste
1 (13.5 oz.) can Nature's Promise Coconut Milk
1 habanero pepper (optional or to taste), seeded and diced into small pieces
1 (8.8 oz.) pkg. Nature's Promise 90 Seconds Basmati Rice
Fresh chopped cilantro (optional garnish)
Chef Dorene Mills' Tropical Chicken (or shrimp)

Directions

1. Combine chicken (or shrimp), 2 Tbsp. oil, salt and pepper in medium bowl. Toss to coat; set aside.
2. Peel turmeric using the back of a paring knife, scraping against the root to remove the skin without scraping away the flesh. Using a grater, grate the root; set aside.
3. Preheat 12-inch skillet over medium heat. Add remaining 2 Tbsp. oil to skillet. Once oil is shimmering, add chicken (or shrimp), cook 2-3 minutes per side for chicken and 1-2 minutes per side for shrimp, or until cooked through. Remove to a platter to keep warm.
4. Add onion, sweet mini peppers and green beans. Cook, stirring until vegetables are tender-crisp. Add grated turmeric, garlic and tomato paste; continue cooking 2 minutes until fragrant.
5. Add coconut milk to skillet and simmer 2 minutes. If using habanero pepper, add it now.
6. Return chicken (or shrimp) to skillet with vegetables, stirring to heat through.
7. Prepare rice according to package directions. Divide among serving dishes. Spoon vegetable mixture over rice. Garnish with cilantro and serve with a chilled Allagash Kurkuma Ale!

Nutrition

Nutritional Facts
Servings Serves 2 to 3
Base Nutrients
Calories 910 kcal (46%)
Calories from Fat 468 kcal (0%)
Total Fat 52 g (80%)
Saturated Fat 26 g (130%)
Cholesterol 215 mg (72%)
Sodium 260 mg (11%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 7 g (28%)
Protein 51 g (85%)
Vitamins
Vitamin A 0 IU (0%)
Vitamin C 14 mg (16%)
Minerals
Calcium 122 mg (9%)
Iron 9 mg (50%)
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