I made these three recipes for dinner tonight and I loved all of them. The chicken had just the right amount of sweet and spice. I used chicken tenderloins instead of thighs because that is what I had and they turned out just fine. Since it is quite cold here now I just used my grill pan to grill them up – perfect. I thought the subtle coconut flavor of the rice was a good pairing for the spicy chicken. I used basmati rice and soaked it for about 15 minutes in water first. I cooked it in a pan as directed and it turned out perfectly. Rice doesn’t cook well in my rice cooker with the coconut milk I have discovered. The vinaigrette had a very good flavor and went well with the rice and chicken. I just put it on a green salad but I think using it on the Spicy Honey Chicken Salad would be really yummy too. Maybe I will make that with the leftovers but I will need to get mangoes. Wonderful, flavorful meal and I would definitely make all of these recipes again.
This is my husband’s plate and I put Blue Cheese dressing on his salad because that is pretty much what he likes but I put the Vinaigrette on mine – excellent. I actually think he would have enjoyed the vinaigrette as well.
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