You know how you have recipes you love love love, but then somehow get out of the habit of making?
I used to make this all the time when we were first married, and Bart probably would have said it was his very favorite dish.
But then, after Ella was born, I fell out of the habit of making it and suddenly she was four and we hadn’t had it since before her birth.
A few weeks ago, something made me think of it and when I made it for dinner, Bart said, “Let’s never go this long without this meal again.”
So I made it again last week. And all was right with the world.
Two quick notes. I ALWAYS use mild canned jalapeños because when I’ve used fresh jalapeños, it was so spicy we could barely eat it. And I almost always just cook the jalapeños and the chicken in a frying pan on my stove because we don’t have a grill.
Grilled Chicken with Coconut-Jalapeño Sauce and Rice
(adapted from an Everyday Food recipe that I’ve never been able to find online in the last six years of looking)
1 can coconut milk (full-fat is way preferable, but I’ve used both)
2 canned jalapeno chilis, split open so they can lay flat (I remove the seeds so it’s not too spicy).
1 Tablespoon lime juice
1/2 teaspoon salt
3-4 chicken breasts
2 Tablespoons olive oil
salt and pepper
Rice, for serving
In a small saucepan, bring coconut milk to a simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).
Meanwhile, warm a large frying pan over medium-high heat and cook the jalapeños until slightly blackened on both sides.
In a blender, blend the cooked-down coconut milk, lime juice, salt and jalapeños (add the jalapeños in a few pieces and test to see if it’s too spicy) and blend until smooth.
In the same frying pan, heat the olive oil over medium-high heat. Generously salt and pepper your chicken, then place it in the pan and cook on both sides until cooked through.
Serve over rice with sauce over the top.