4T vegetable oil
4 chicken breasts, cut bite-sized
1c shredded carrots
1 thinly sliced large onion
3 minced garlic cloves
3in piece fresh ginger, peeled and grated
1 jalapeño, seeded and chopped
1 thinly sliced red bell pepper
3/4c chicken stock
13oz light coconut milk
10oz thawed frozen peas
20 basil leaves
1/4c chopped cilantro leaves
1 lime, zested and juiced
Heat a large skillet over med-high with 2T of oil. Add chicken and season with salt and pepper. Brown for about 5 minutes. Remove chicken onto a plate. Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper. Cook, stirring often, 2 to 3 minutes. Add stock and coconut milk, heat to high, simmer about 5 minutes. Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly. Add the peas, basil, cilantro, and lime zest and juice. Cook 1 minute more. Serve over rice.
I made this up from a similar recipe on foodnetwork.com. We all loved it, especially knowing the base of the soup was made from homemade stock and and pureed butternut squash. Yum.
- 2 medium butternut squash – peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Freshly ground black pepper
- 12 cups chicken broth
- 2 1/2 cups chopped onions
- 2 cups total of wild rice/ brown rice (wild rice is pricey so just brown works fine too)
- 1 package ground Italian turkey sausage
- 2 cups fresh corn kernels
- 1-2 chopped bell peppers (any color)
- 1/4 – 1/2 c heavy cream or 1/2 c half n half (optional, and I generally omit)
- 1 tablespoon chopped fresh parsley
Season squash with 1T olive oil and salt. Roast until tender on baking sheet for 45 minutes or until tender. Remove from oven and puree in blender with 2 c broth.
In a medium saucepan, medium heat, simmer 4 cups broth and 1/2 cup chopped onions. Stir in rice and cook until the rice is fully cooked, 45-55 minutes.
In a large pot, over medium heat, add 1T olive oil. Add sausage and brown 3 minutes. Add the remaining 2 cups of onion, corn and bell pepper. Season with salt and pepper. Saute 3 minutes. Add remaining 6 cups broth and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in rice and continue to cook for 10 minutes. Remove from heat, stir in cream and reason with salt and pepper. Stir in the parsley and serve.