Grapefest Fast Inspires A New Recipe

Print Friendly, PDF & Email
Chipotle Tomato Coconut Chicken

Of course with a side of broccoli

The Kid and I spent the afternoon at Grapefest yesterday. In case you haven’t heard of it, this is the largest wine festival in the Southwest. It’s a pretty big event here, and The Kid and I go every year to eat, drink, and be merry on the rides.

Actually this year was a different story. She ate, I drank water, and she rode the rides. We ran into tons of people we knew there (even Trainer Man!) and had a great time. Thankfully it was overcast and I didn’t have to lug my sunscreen along with me as I usually do. It was hot enough to sweat unfortunately and my foot started to burn halfway through as the salt hit the tattoo. Ooooo!

We looked at all the craft booths they had there, but nothing really caught my eye this time. There were some strange things though. A wine glass fountain for your living room complete with wine colored water? Weird. It reminded me that I still have to hang my Margaritaville surf board by the pool. I got that at another festival earlier this year.

After we got home, I was starving so I headed into the Quest Kitchen to whip something up. Have I got a recipe for you! This one turned out pretty awesome if I say so myself. It smelled delicious and tasted even better. I think it took all of about 15 minutes to make.

Chipotle Tomato Coconut Chicken

  • 2 tsps minced garlic
  • 1 lb boneless skinless chicken breasts (about 4)
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup canned diced tomatoes with chipotle

Spray a skillet with non-stick spray and heat over medium heat. Toss in the garlic and saute for about a minute. Add the chicken breasts and brown on the first side. This took 3 minutes or so. Flip the chicken over and brown for another 3 minutes on the other side.

Add the coconut milk and the tomatoes and stir a bit to mix until the sauce turns a nice shade of pink. Cook for about 10 minutes until the chicken is completely cooked and the sauce thickens slightly. Stir every now and then to make sure the sauce doesn’t burn. When serving, spoon some of the tomatoey good sauce over top of the chicken and enjoy!

Notes: I used plain unsweetened coconut milk from the carton and not the canned kind. The carton kind is a little more watery so if you use canned be aware of this. Since I’m in Texas, we’ve got numerous brands of canned tomatoes with chipotle but I’m not sure these are widely available elsewhere. You can always get plain diced tomatoes in a can and add chipotle spice yourself.

You could also get creative with this and use some of the other varieties of canned tomatoes. Spicy Mexican with jalapenos, Italian with garlic and onions, plain tomatoes with basil. There are endless combinations.

Let me know how you like it. Happy Sunday!

 

Speak Your Mind

*

CommentLuv badge