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One Pan Dinner
A "special" meal I prepare is actually one of the easiest in my personal cooking porfolio! I call it Coconut Chicken, and it's both tasty and pretty. Plus... it takes no time at all, is a snap to clean up after, and is pretty well balanced too!
I use a large electric skillet for this dish, and coat the bottom with olive oil. I heat the skillet to medium hot, around 300 to 350 degrees, then lay in my chicken. I use boneless breasts, or strips that I have seasoned with salt, and a little minced garlic. I let the chicken sear to almost brown, then turn each piece over and do the other side.
Next I add my veggies, and this is what is fresh and on hand. I never use canned or frozen for this dish. I like to put in pablemo peppers, onions, cabbage, or brocalii, julianne carrots, any kind of squash, and even new potaoes from time to time. I like to go for color with this dish, so red or yellow bell peppers are a nice touch to add too!
After adding the veggies into the skillet, I cover it and lower the heat to about 250 to 275, and cook slowly until they are done to tendeness. (You may want to stagger you veggies according to the individual cooking times needed. You don't want your veggies too "mushy").
Next, I uncover the skillet and pour in one can of coconut milk, (not to be confused with coconut water), and cook uncovered until the liquid is very condenced.
This makes a great meal all by itself, but if you want to wash another pan after dinner, buttered wild rice sets it off perfectly! Fruit for dessert goes real good with this.
Hope you try it, and hope you enjoy!