HAWAIIAN CHICKEN & COCONUT CILANTRO RICE...

I am one of the people who have down the dark, black hole called Pintrest and do not wish to be saved! Lol. I pin everyday (well almost everyday) and find all sorts of recipes, from the weirdest to the simplest to the I've Just Gotta Try That!

I found this recipe on Pintrest and didn't think it would work but boy was i wrong! I loved it, it was simple. I maybe did 5 minutes of work while the oven and cooktop did the rest.

2 Cups of Regular Parboiled Rice 

*If you choose to use Basmati or Jasmine rice for this recipe, just reduce your cooking liquid so as not to end up with mush.

6 Chicken Thighs 

3/4 Cup Soy Sauce

250ml Coconut Milk

3 Tablespoons Brown Sugar

1 Spring/Green Onion (Chopped)

1/2 White Onion (Chopped)

3 Cloves of Garlic (Minced)

1 Teaspoon Sesame Oil

1/2 Cup Chopped Fresh Cilantro

Salt & Pepper

Pour half your coconut milk, soy sauce, brown sugar, sesame oil, garlic, onions, green (spring) onion, slat and pepper in a resealable bag and mix properly. Add chicken and swish around until it is completely coated. Refrigerate for 4 - 6 hours.

Pre-heat your oven to 400F or gas mark high and place your chicken on a middle rack  and allow to cook for 8 - 10 minutes on each side depending on the size of your chicken thighs. To check for doneness, gently poke the thickest part of the drumstick with the tip of a sharp knife, the juice should run clear with no sign of blood. I you see any blood, allow it cook for another 5 minutes.

While your chicken is in the oven, wash and drain your rice. Stir fry it gently with 1 teaspoon of vegetable oil until it is completely coated then pour in your remaining coconut milk. You may add some water to it to get the rice to your desired softness.

 Season with salt and fluff up gently with a fork. Stir in chopped cilantro and take off the heat immediately.

Introduce rice to chicken, relax and enjoy.

BEEF & MUSHROOM ALFREDO SAUCE WITH WHEAT BOW TIE PASTA...

250Grms Chopped Beef

100Grms Button Mushrooms

1 Shallot

1 Cup of Chardonnay

250ml Alfredo Sauce

Wheat Bow Tie Pasta (or any other pasta of your choice)

1 Tablespoon Chopped Parsley

1 Spring (Green) Onion

Olive Oil

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

Garlic

Seasoning Cubes

Salt & Pepper

Slice shallot and soften in a pan over medium heat.

When onions are soft and translucent, add meat and mushrooms. Please do not wash your mushrooms, just dust them off with a clean soft sponge or dish towel. Washing mushrooms affects the taste and you'll lose some of the earthiness. Season with seasoning cube, salt, pepper, garlic, dried oregano and basil. Do not over-season because your Alfredo Sauce has its own seasoning already added plus the flavour in sauces keep developing even after you're done cooking.

 When meat is properly browned, pour in your white wine and allow to simmer.

Pour in Alfredo Sauce and turn down the heat, allowing your sauce to reduce to about 2/3rd of its volume, it should take about 7 - 10 minutes.

When your sauce is cooked and has reached the right consistency, stir in spring onion and parsley and turn off the heat.

You can spoon your sauce over your pasta or toss in your cooked pasta and stir and allow to cook for another minute.

Top with parmesan cheese and little more chopped parsley.

Chase it down with your remaining white wine.

:)