2 red Thai or jalapeno chili, halved, seeded and minced
4 C. FreeBird™ chicken breast meat, cooked and cubed
1 C. red bell pepper, diced
1 tbsp. ground cumin
1 tbsp curry powder
1 tbsp. fennel seed
1 tsp. turmeric powder
½ tsp. black pepper
1 tsp. Hain® Sea Salt
2 C. coconut milk
4 C. Imagine® Low Sodium Chicken Broth
1 C. fresh cilantro leaves, chopped
2 C. fresh pineapple, peeled and cubed
COCONUT RICE:
2 C. Arrowhead Mills® Long Grain Brown Rice
2 C. low fat coconut milk
2 C. water
½ tsp. Hain® Sea Salt
How to Make
Rinse rice to remove excess starch.
In a medium pot add rice, low fat coconut milk, water and salt, stir once and cover. Bring to a boil over a moderate heat, then lower heat to medium low and cook until rice is tender, about 20 minutes. Let rice sit covered until ready to use.
In a large high-sided skillet heat the oil over a medium heat, add garlic and onions and sauté until onions are soft, about 3 to 5 minutes.
Holding back cilantro and pineapple, stir in peppers and chicken. Add chili and all the seasonings. Stir well to coat the chicken, stir in the broth, coconut milk, season with salt and pepper, lower heat and cook stirring occasionally for 10 minutes, stir in pineapple and cilantro, holding back a little for garnish.
Divide half a cup of cooked rice between 8 warm shallow bowls, top with Sri Lankan Chicken. Sprinkle over remaining cilantro and pineapple and serve immediately.
Ingredients
Nutrition Facts
Serving Size:
Servings Per Container:
Amount Per Serving
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% Daily Value*
Total Fat
Saturated Fat
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Vitamin A
Vitamin C
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.