Each month the Relief Society at Church passes out the current issue of the Louisiana Cookin' magazine, which always has a ton of recipes inside. Ben and I decided to try making Grilled Chicken with Coconut Rice and Pineapple Salsa. It was actually pretty good!
4 boneless skinless chicken breasts
3 cloves garlic, minced
1/2 packet Sazon seasoning (we couldn't find this anywhere so I just used seasoning salt)
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp ground black pepper
1/4 cup lime juice
1/3 cup coconut milk
1/4 cup olive oil
In a nonreactive bowl, whisk together garlic, Sazon, cumin, garlic powder, onion powder, pepper, lime juice, and coconut milk. Slowly add olive oil until paste is formed. Marinate chicken breasts in paste for 30 mins. Grill chicken breasts and let rest 10 mins before serving. Serve with pineapple salsa and hot rice.
Pineapple Salsa (makes 3 cups):
1 small pineapple, peeled, cored, and finely diced
1 bunch green onions, green part only, finely chopped
3 cloves garlic, minced
1 or 2 jalapeno peppers, seeded and finely minced
1/2 red onion, finely chopped
3 plum tomatoes, finely chopped
juice of 1 lemon
juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
salt to taste
ground pepper to taste
Combine all ingredients in a glass bowl and refrigerate before serving
Coconut Rice (4-6 servings):
2/3 cup coconut milk
1 cup coconut water
2 1/3 cups water
2 cups Louisiana rice
Bring all ingredients just to a boil in a heavy saucepan. Cover pan, reduce heat, and simmer for 20 mins or until all liquid has been absorbed.
