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
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.