Recipes from Pilgrim's Kitchen

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Spicy Chicken with Coconut Lime Sauce

National Chicken Council Contest
Diana Woodland, Chicago, IL

Ingredients: 4 chicken thighs 4 chicken drumsticks 3 tablespoons peanut oil 1/2 cup sliced green onions 1/2 cup salsa 1 tablespoon minced garlic 2 dried red hot peppers 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 can (13.5 oz.) coconut milk 1/2 cup fresh lime juice 3 cups cooked rice Directions: In large nonstick frypan, place oil over medium high heat. Add chicken and cook about 5 minutes to brown on all sides; remove from frypan and keep warm. To frypan, add onions, salsa, garlic, peppers, curry powder, salt and pepper; cook about 2 minutes, stirring, until onion is browned. Return chicken to pan; pour coconut milk and lime juice over chicken. Simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease. Remove and discard peppers. On serving platter, place rice and arrange chicken mixture on top. Garnish with lime slices and red hot peppers. Sprinkle lightly with coconut and pass remainder. Makes 4 servings.

Serves: 4 Serving Size: Calories per Serving: 753 % Daily Value*       Total Fat 50.3 g 77%         Saturated Fat 25.2 g 126%       Cholesterol 135 mg 45%       Sodium 930 mg 39%       Potassium 502 g      Calcium 58 g      Total Carbs 44 g 15%         Dietary Fiber 2 g 8%         Sugars 3 g      Protein 33 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com