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- 1/4 almonds - toasted, slivered
- 1 cup water
This refreshing, flavorful chicken and rice dish is perfect for a light, summertime meal.
Directions
CHICKEN:
- Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a
large mixing bowl.
Stir to dissolve the sugar.
Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator
for 3-4 hours.
Soak bamboo skewers in water for at least 1/2 hour.
Thread 2 marinated chicken strips on
each skewer and grill over direct medium heat for 3-5 minutes each side.
ORANGE
PILAF:
In a saucepan, over medium heat, cook celery and green onions in butter until tender (4-5
minutes).
Add rice and cook another 4-5 minutes, stirring frequently.
Add orange juice, salt and 1
cup water, heat to boiling.
Reduce heat and cover, simmering the rice for approximately 30
minutes if just using long grain rice, until tender and most of the water is absorbed. If using
long grain and wild rice, cook for approximately 45 minutes. If all of the liquid is absorbed
before the rice is done, add another 1/2 cup of orange juice.
Continue simmering until the
rice is tender.
Shut off heat, gently stir in orange pieces and almonds.
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