Number of servings: 6. Preparation time: cooking 70 min., baking 15 min.
This dish is so tasty! Chicken skewers Filipino style - an easy recipe for any occasion. For a side dish, jasmine or basmati rice and mango fruit salsa are the perfect accompaniments to add a touch of exotic flavours to your table.
INGREDIENTS
- 0,9 kg skinless chicken thighs or breasts, cut into bite-size 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 fresh grated ginger
- 1/2 teaspoon black pepper
For rice with coconut milk:
- 1 cup uncooked jasmine or basmati rice
- 1 cup canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 coconut chips
- 1 tablespoon coconut oil
Mango, pineapple or mango strawberry salsa:
- 1 medium sized ripe mango, peeled, chopped
- 1 1/2 cups sliced strawberries
- 1/4 cup fresh chopped coriander leaves
- 1 jalapeno pepper
- 1 lime juice
- pinch of black pepper
- pinch of salt
PREPARATION
Place the chicken in a large bowl or sealable bag.
Place the soy sauce, coconut milk, lime juice, rice vinegar, honey, chopped garlic, ginger and a pinch of black pepper in a blender. Whisk everything until smooth.
Pour the marinade over the chicken and bay leaves. Cover the bowl tightly or seal the bag and leave the meat to marinate in the fridge for at least one hour. Better still, let it sit overnight.
Preheat the grill and lightly spray the grates with oil.
Thread the chicken pieces onto the skewers. The skewers can be either stainless steel or wooden. The latter should be thoroughly soaked in water before cooking the meat on them to prevent burning.
Cook the skewers until the chicken pieces are a beautiful golden colour and fully cooked inside.
While the skewers are baking, make a sauce from the remaining marinade, cooking it for about 5 minutes until it has thickened sufficiently to a sauce-like consistency.
Serve the chicken skewers with the sauce, the rice cooked in coconut milk and the mango-strawberry spicy salsa for garnish.
Cook the rice about 30 minutes before sitting down at the table.
To do this, you will need to pour the coconut milk and coconut water into a medium-sized saucepan.
Allow the contents of the pot to come to a gentle boil and then add the rice, coconut chips and coconut oil. Stir everything together, 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 and do not open the lid under any circumstances. After 20 minutes, remove the lid and fluff the rice with a fork.
At the same time make the salsa. Place the chopped mango, strawberries, coriander, jelapen, a squeeze of lime juice, a pinch of black pepper and salt in a bowl. Stir everything once and refrigerate, covered, until you are ready to sit down at the table.
Enjoy!
P.s. A little about the rice itself.
Jasmine rice is a long-grain rice with a unique aroma and an exceptional taste. This aromatic rice lives up to its name. When cooked, it has a wonderful floral aroma. It is free-flowing and yet easy to stick together, and is suitable for all deep-frying dishes.
Basmati rice is a special type of long-grain rice. It is special because (unlike other types of rice, which have a very faint smell) it has a seductive aroma and a mild nutty flavour. The thin grains become coarser and more friable when cooked.
Try and choose your favourites.
Recipe source: Half Baked Harvest - Made With Love
