Coconut-Lime Chicken Stew with Rice

Coconut-Lime Chicken Stew with Rice
Serves 6

1 tbs vegetable oil
3 chicken breast halves, boneless/skinless, chunked
1 large onion, coarsely chopped
1 red pepper, diced
2 tbs garlic, finely chopped
3tbs fresh ginger, finely chopped
1/4 tsp chili flakes, or to taste
4 cups chicken stock
4 cups sweet potato, fine dice
1 tsp salt, or to taste
1 can coconut milk
2/3 cup rice
1/2 cup cilantro, coarsely chopped
1 cup frozen peas
Zest and juice of 2 limes


1) In a large pot, heat oil over medium heat, add chicken breast pieces and cook until well browned on both sides. Remove and set aside; the chicken does not need to be cooked through at this point.
2) To the same pot add onions; red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about five minutes.
3) To the pot add the browned chicken, sweet potato, salt and stock. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through.
4) Add coconut milk, more water if necessary, and rice. Cook until rice is done, about 20 minutes.
5) Finish with cilantro, peas, zest and juice. Serve.

Grilled Sweet Potatoes with Lime Vinaigrette

Grilled Sweet Potatoes with Lime Vinaigrette
Serves 4

1.75 lb sweet potatoes, long
2T fresh lime juice
1 teaspoons salt
black pepper
2T olive oil
1T chopped cilantro

Poke holes in potatoes and par-cook a bit in the microwave, maybe 2-3 minutes. Cut into long wedges.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

Grill the potatoes on all sides until marked and done.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.

"Green Sauce"

My father's trademark "Green Sauce".
Good with roughly anything that isn't Red Meat - especially Corn-on-the-Cob and Burritos...

The Green Sauce
~5 minutes
Makes about 2 cups

2 Jalapenos
2 Cloves Garlic
1 Stick Butter, melted
1 Can Corn
Juice of a Lime
Salt/Pepper

Puree.
Let it set up in the fridge.