Chicken and Coconut "Paella"

The thing about a blog is sometimes you feel like you have to be clever or witty. The last thing I feel after a day at the office is clever or witty.  Heck, the last thing I feel after an hour at the office is clever or witty.  So what to do with all the food photos you have accumulating in Lightroom?  Write a post that is neither clever nor witty.  It's kind of been my M.O. for a while now.  Don't say I didn't warn you. 

Tyler's Ultimates is a cookbook I turn to often...but I do like that Tyler Florence guy.  I feel like I've neglected him so recently.  I bookmarked this chicken and coconut recipe ages ago and finally got around to making it a few weeks ago.  It was good but the chicken was a bit dry.  The original recipe calls for chicken thighs with bone and skin.  Since I have an aversion to bones, skin and any meat that is not completely homogenous in texture and color throughout, I substituted chicken breasts.  I stand by that decision. 

Except. 

Except that the first time I made this I cut the breasts in half to make them the same size as thighs. As it turns out, boneless breasts do not have the same cooking time as bone-in thighs. Duh Mary. 

If using breasts, do not cut them like this.  

And take care to only cook them them on the stove only long enough to brown each side--not to cook them through part ways.  They will have plenty of time to cook in the oven.

Tyler has the paella part of the recipe in quotes, because as it's similar in idea to a traditional Spanish paella, it's definitely different in flavors.  Love the flavors of this dish....coconut milk, ginger and ground coriander.  

If you've never had ground coriander seeds before, you should.  Like soon.  It has a great citrusy scent that I think is a little similar to Earl Grey. 

And even if you've never had ground coriander seeds, there's a pretty good chance you've had it in its full grown plant form...cilantro.  This summer I tossed out some coriander seeds thinking they were too old to be flavorful.  I threw them in the garden on a whim and a few months later I had cilantro growing everywhere.  Things growing from seeds will never cease to amaze me and my little black thumb. 

Once the chicken is browned and removed from the pan, you cook the onions, ginger and bay leaves for a bit.  Then you stir in the rice (and seasonings) like you would in a risotto. 

Unlike a risotto though, there is no standing and stirring.  Add the coconut milk and broth and stir once to mix through. 

Return chicken to pan, cover and place in oven. 

Tyler's recipe called for baking the dish uncovered.  I found that the first time I made this, the rice was a little dry and even crunchy in places.  The second time I made this, I baked it covered for the first half 15 mins and then uncovered.  The rice turned out perfectly. 

This has nothing to do with paella, but the red pan reminded me of my recent Ikea purchase.  It's too good not to share with those who are in rushing distance of a local Ikea.  

I will admit, I get excited when I see the Christmas trees and sparkle and twinkle go up in the stores... even in November.  Okay, even in October.  Yes, I am absolutely one of those.  Ikea is good to me because not only have they put up all of their Christmas displays by the checkout, but they've given me ample opportunity to indulge my love affair with all things red and white and all things gingham.  Their Christmas goodies and ornaments had so much red and white gingham, I cried tears of joy right there in the store.  I'd like to say the below bounty shows my great restraint and control, but really it shows my dislike of heart shaped thingies of any kind.  I bought all the red and white things I could find that weren't heart shaped though.  Why so many hearts Ikea?

Okay, paella again.  Kind of seems dull in light of the red and white Ikea happiness right?  It's still good nonetheless. 

Chicken and Coconut "Paella"

adapted from Tyler Florence's Tyler's Ultimate

Ingredients

1 tbsp ground coriander

2 large or 3 medium chicken breasts

freshly ground kosher salt and black pepper

3 tbsp coconut oil

1" piece of ginger, peeled and chopped

1/2 cup minced onion

2 bay leaves

2 c. basmati rice

Grated zest of 1 lemon

1 1/2 c. coconut milk

1 1/2 c. chicken broth 

Thawed frozen peas

Directions

1. Preheat the oven to 400F. 
2. Wash chicken breasts and pat dry.  Season well with coriander, salt and pepper--pressing into sides of chicken.  Heat 2 tbsp coconut oil in a braising pan oven over medium-high heat. 
3. Lay the chicken breasts in oil and cook for 3-5 minutes on each side, until golden brown.  Remove chicken from the pan.
4. Reduce heat to medium and add remaining tablespoon of coconut oil.
5. Add onion, ginger, and bay leaf and cook, stirring, for 3-5 minutes until the onion is soft. 
6. Add rice and season well with salt and pepper. Stir for a minute or two until the rice is well-coated with oil. Stir in lemon zest. 
7. Add coconut milk and chicken broth, stir and to a simmer. 
8. Return chicken to pan pressing into the liquid.   
9. Cover and place pot in the oven, and bake for 15 minutes.   Uncover and cook until the rice is tender and the chicken is cooked through, about 30 minutes. 
10. Remove the bay leaves, top with peas and serve. (Tyler's recipe called for a pea and watercress salad but I sad 'no thank you' to that and just served with peas.)