{"id":11609,"date":"1999-08-26T17:38:07","date_gmt":"1999-08-27T00:38:07","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=11609"},"modified":"2013-11-23T17:38:37","modified_gmt":"2013-11-24T00:38:37","slug":"mostly-green-curry-chicken","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=11609","title":{"rendered":"Mostly Green Curry Chicken"},"content":{"rendered":"<div>\n<p>1 13\/12 oz can coconut milk<\/p>\n<\/div>\n<p>1 1\/2 C. chicken stock or broth<\/p>\n<p>1 C. jasmine rice<\/p>\n<p>3 T. vegetable oil<\/p>\n<p>4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces<\/p>\n<p>Salt and black pepper<\/p>\n<p>1 green bell pepper, cored, de-seeded, and thinly sliced<\/p>\n<p>1 medium yellow onion, thinly sliced<\/p>\n<p>3 large garlic cloves, chopped<\/p>\n<p>1 small jalapeno, cut in half and seeded<\/p>\n<p>3-inch piece of fresh ginger, peeled and freshly grated<\/p>\n<p>2 C. broccoli florets<\/p>\n<p>zest and juice of 1 lime<\/p>\n<p>1\/4 C. fresh cilantro leaves, chopped<\/p>\n<p>3 scallions, thinly sliced<\/p>\n<p>1\/2 C. fresh flat leaf parsley leaves, chopped<\/p>\n<p>1 C. frozen peas<\/p>\n<p>Tabasco sauce to taste<\/p>\n<p>&nbsp;<\/p>\n<p>In a sauce pan, combine 1 C. of the chicken stock, 4 oz. of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1\/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 13\/12 oz can coconut milk 1 1\/2 C. chicken stock or broth 1 C. jasmine rice 3 T. vegetable oil 4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces Salt and black pepper 1 green bell pepper, cored, de-seeded, and thinly sliced 1 medium yellow onion, thinly sliced 3 large garlic cloves, chopped 1 small jalapeno, cut in half and seeded 3-inch piece of fresh ginger, peeled and freshly grated 2 C. broccoli florets&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=11609\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-11609","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11609"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11609\/revisions"}],"predecessor-version":[{"id":11610,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11609\/revisions\/11610"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}