Number of servings: 6. Preparation time: cooking 70 min., baking 15 min.
This dish is so delicious! Filipino-style chicken skewers are an easy recipe that's perfect for any occasion. As a side dish, jasmine or basmati rice and mango fruit salsa will only enhance the breath of exotic flavors on your table.
INGREDIENTS
- 0.9 kg skinless chicken thighs or breasts, cut into bite-sized cubes
- 3/4 cup soy sauce
- 1/3 cup coconut milk
- Juice of 2 limes
- 1/4 cup rice vinegar
- 1/4 cup honey
- 4 cloves of garlic
- 3 bay leaves
- 2 teaspoons of fresh grated ginger
- 1/2 tsp black pepper
For rice with coconut milk:
- 1 cup uncooked jasmine or basmati rice
- 1 cup of canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon of salt
- 3 coconut flakes
- 1 tablespoon of coconut oil
Mango, Pineapple or Mango Strawberry Salsa:
- 1 medium-sized ripe mango fruit, peeled and cut
- 1 1/2 cups sliced strawberries
- 1/4 cup fresh chopped coriander leaves
- 1 jalapeno pepper
- 1 lime juice
- a pinch of black pepper
- a pinch of salt
PREPARATION
Place the chicken in a large bowl or a zip-top bag.
Pour soy sauce, coconut milk, lime juice, rice vinegar, honey into a blender, add chopped garlic, ginger and season with a pinch of black pepper. Beat everything until smooth.
Pour the prepared marinade over the chicken and bay leaves. Cover the bowl tightly or seal the bag and leave the meat to marinate in the refrigerator for at least one hour. It's even better to let her stay like that overnight.
Preheat the grill, lightly spray the grill grates with oil.
Thread the chicken pieces onto the skewers. Can be both stainless steel and wooden. The latter should be well soaked in water before cooking meat on them so that they do not burn during cooking.
Fry the rolls until the chicken pieces are a nice golden color and fully cooked inside.
While the necklaces are baking, make a sauce from the remaining marinade by boiling it for about 5 minutes until it thickens enough to a sauce-like consistency.
Serve the chicken skewers seasoned with the sauce, rice cooked in coconut milk and mango, strawberry spicy salsa as a side dish.
Cook the rice about 30 minutes before sitting down to the table.
For this, you will need to pour coconut milk and coconut water into a medium-sized pot.
Bring the contents of the pot to a gentle boil and then add the rice, coconut flakes and coconut oil. Mix everything, cover with a lid, reduce the heat to minimum and let the rice cook for 10 minutes. Then turn off the heat completely and leave the rice in the covered pot for another 20 minutes. Do not look inside or open the lid under any circumstances. After 20 minutes, cover the lid and fluff the rice with a fork.
At the same time, make the salsa. Put sliced mango, strawberries, coriander, jalapeño in a bowl, squeeze some lime juice, season with a pinch of black pepper and salt. Give it a good stir and cover and refrigerate until you're ready to serve.
Delicious!
P.S. A little about the rice itself.
Jasmine rice is a long-grain rice with a unique aroma and exceptional taste. This fragrant rice lives up to its name. When they are boiled, they give off a wonderful floral aroma. They are loose and at the same time easy to stick together, suitable for all dishes prepared in a deep pan.
Basmati rice is a special type of long grain rice. They are special in that (unlike other types of rice, which have a very faint smell) they emit a seductive aroma and have a mild nutty taste. When cooked thinly, the grains become larger and looser.
Try them out and pick your favorites.
Recipe source: Half Baked Harvest - Made With Love
