This delicious Chicken Breast with Sweet Chiles' recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Karen says, "This is a very flavorful dish, with a bit of Thai influence."
Chicken Breasts with Sweet Chiles and Basil
Yields: 2 servings
Prep time: 20 min
3 baby leeks, cleaned and sliced
1 tablespoon chicken stock/broth
1 cup Jasmine rice
3/4 cup chicken stock
1 can (14 ounces) light
Coarse salt or sea
2 tablespoons plus 1 teaspoon good quality fish sauce
2 tablespoons plus 1 teaspoon low sodium soy sauce
1 teaspoon granulated sugar
1 tablespoon peanut oil
garlic cloves, minced
3 small, sweet
chile peppers (such as Banana and/or Cubanelle), sliced*
2 boneless, skinless chicken breasts
1/2 cup loosely-packed and torn fresh sweet
Fresh lime wedges
You may use jalapeño peppers, if you prefer, a combination of red and
green would be very nice.
Cubanelle Chile Peppers
In a medium sauce pan, sauté the leeks in the walnut oil, until soft. Add the tablespoon of chicken broth and simmer until the broth has evaporated. Add the
rice, 3/4 cup chicken stock, coconut milk, and 1/2 teaspoon salt, bring to a boil, reduce heat to a simmer, cover, and cook until rice is tender, and liquid has been absorbed,
about 25 minutes. Stir occasionally.
In a small bowl, combine fish sauce,
soy sauce and sugar, mix well to dissolve sugar; set aside.
Meanwhile, add peanut oil to a non-stick pan and heat. Add garlic and the chile peppers. Cook,
stirring constantly, about 20 seconds. Remove from pan and set aside.
Add chicken breasts and cook until nicely browned, flip and brown the
other side reduce heat and cook until chicken is done, about 7 minutes. Add a little chicken broth to the pan, if necessary. Add the chiles and
garlic back into the pan, with the soy sauce mixture and cook about 1
minute more to heat through, turning chicken several times to coat.
Taste and finish off with a sprinkle of coarse sea salt, if needed. Add fresh basil and stir to combine.
Serve chicken over the coconut
rice with fresh lime wedges. Chicken breasts may
be sliced, and served over the rice if you prefer.
Makes 2 servings.