Eat in Chicken

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This is the Susquehanna River, in my hometown, Harrisburg, PA. We took a quick trip over the weekend to visit family and do a joint birthday celebration for my sister and me. Me and my sister. My sister and I. Pick one.

Fun, useless fact: Did you know that Girl, Interrupted was filmed here? This is the Market Bridge, featured many times in the flick.  The movie starred Angelina Jolie  – in her Oscar-winning performance – and Wynona Ryder before her shoplifting days.  And that poor gal Britney Murphy, before her dead days.  The title of the post is an homage to one of her lines in the movie (she’s one of the patients in a mental hospital and is obsessed with owning a home with an “eat in chicken…um..kitchen” She’s also obsessed with eating whole chickens. It was a great movie. This was not a major plot line but I think of this line whenever I see a whole, roasted chicken. Freakish but true).

We came home to the below monsoon.

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I’ve fallen and I can’t get up

I bought the wrong chicken.
Because I went to a big bulk store, I bought a lot of the wrong chicken.
I blame the universe.
I blame the gods.
I blame tenderloins because they look like chicken breasts.
Hmm? Look at the label you say?
Shut it.
So I needed to return it quickly.
I grabbed it, grabbed my keys and bolted out the door.
And landed face front on the front step.
Actually I fell into a bush first.
It broke my fall.
And then I landed on the front step.
My keys and my package of wrong chicken landed around me.
We were a sight.
If a vegetarian falls with some chicken did a vegetarian really fall at all?
So there I was. On the ground. Yelping for help.
And now here I am.

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Did I trip? Did I miss a step?
No idea. I just went down like a big old elm. Timber!
It’s not so bad.
I’m icing.
I’m elevating.
I’m Advil’ing
Waaaa!!
Come on 2013!

Coconut chicken ala Coconut

Cooking posts are hard.  Maybe just hard for me, since millions of cooking blogs do it everyday.  I bow down to them.  Maybe one of my tens of readers will make this and love it.  If you do, and you don’t. Please keep it to yourself. I just spent an entire day making what usually takes me a good 10 minutes.

Coconut Chicken  – the cast

4 skinless, boneless chicken thighs

1 can coconut milk

1 lime

2 tablespoons of olive oil

1 tablespoon of salt

1 large onion, red pepper and green pepper (I had some frozen fire roasted ones that I used)

1 chicken bouillon cube

3 tablespoons of tomato paste

2 bay leaves

1 tablespoon of garlic powder

Handful of cilantro

Generously douse the chicken in the juice of one lime and then sprinkle the chicken with salt and garlic powder

Heat the olive oil on a high heat

 

Add the chicken and sear both sides – don’t worry about cooking all the way through

Once it’s seared, take the chicken out and let it rest.  Add the peppers, bouillon cube, bay leaves and tomato paste

 

Stir it around to pick up all the chicken bits on the bottom of the pan

My onions and peppers were precooked – but you’ll need a good 5 minutes to cook them down. Then add the full can of coconut milk and bring to a boil. Be sure to shake the can first – if you don’t – you’ll get some funky clear liquid  with white goo on the bottom. Been there. Done that.

Add that patient chicken back in the pan with all the juices, put a lid on it, and turn the heat to low

  

While the chicken cooks with the sauce for 5 minutes, chop up way too much cilantro – you’ll only use 1 tablespoon of that heap.  Add it to the chicken and keep the rest, there may be some salsa that needs it during the week.

Serve it up with some homemade white rice.

I keep mine in Golden China to-go containers. What?

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