You Have To Try This Recipe

Coconut and Parmesan Crusted Curry Chicken



Spanish rice with a Carribean twist


It was So good, I actually had seconds *gasp*!!! By the time I remembered to take a picture, this was what was left. LOL.

To get started:
So you season up your chicken good (don't forget the curry powder). Let the seasonings marinate the chicken for at least an hour to soak through. (You don't really HAVE to marinate that long though).

Wet your chicken with a little milk.

Put in a ziplock bag some coconut flakes and Parmesan cheese together. Place chicken one at a time and shake well to coat.

Fry.

Cook your rice. In a pan, add a little butter. Add mixed veggies to the pan, saute. Add rice, already seasoned black beans, paprika, some garlic powder (since your rice already has salt, go easy on any salty seasoning), a dash of coconut milk and mix together, cooking on medium heat (kinda like a stir fry). Add a little olive oil over rice mixture. Stir around for another minute or so. Done! Takes no time at all.

I am so stuffed from this dish and yet it still makes my mouth water.