LogFAQs > #978066249

RANDOMIZE

C

You go with the Coconut 'n' Lime Chicken, aka the One-Pan Coconut 'n' Lime Chicken, as all the ingredients go right into the same pan. Grant helps you gather the light brown sugar, the tomato paste, the cilantro, lime juice, coconut oil, unsweetened coconut milk, garlic, yellow onions, a few jalapeno, ginger, large beefsteak tomatoes, sweet paprika, kosher salt, black pepper, and chicken cutlets.

To start, you of course chop up the onion, the garlic and ginger, Grant helping. You remove the seeds from the jalapeno, and you finely chop those while Grant chops the tomatoes.

The chicken cutlets are seasoned with the paprika, salt and pepper, and the deep pan heats a tablespoon of the coconut oil. You sear the chicken cutlets in the pan, just five minutes per side so that they're golden brown. The chicken is put aside on a plate while you use another tablespoon of coconut oil to help cook the onions. You wait until those are tender and golden, then throw in the jalapeno, garlic and ginger, stir it up, then throw in the tomato slices and paste.

Another two minutes and you add the coconut milk and brown sugar, get it to boil, until the sugar dissolves. You then carefully set the chicken back into the pan, boil the sauce again, then turn the heat down to a simmer until the chicken is cooked all the way through, which only takes another seven minutes. Then you completely remove the pan from heat then stir in the cilantro lime juice.

This serves about four, so you make a good deal for couples and families in order for there not to be a serving left behind.

Along with the Coconut 'n' Lime Chicken, the kitchen makes stir-fry Pepper Steak, Baked Chicken Pasta, Arroz Con Pollo and other forms of chicken-fried rice, Honey Garlic Glazed Salmon, Shrimp Scampi, Stuffed Pepper Soup, and even classic Goulash.

For your own dinner break at the back end of the rush, around 7:45, you sneak yourself some...

A) Goulash
B) Stuffed Pepper Soup
C) Coconut 'n' Lime Chicken