The name of the dish is quite a mouthful, but it is so flavorful you will feel like you are dining in some place tropical! This dish was submitted in a contest thru the Paula Deen magazine and won for the Recipe Roundup category. Part of the contest was to include a few brand name products in the recipe, so the roasted almonds and pecan topper is more for just taste and texture, I would not go so far as to say that it is a requirement for the dish. My favorite part of the meal was the rice. Sure the chicken and shrimp had great flavors, but the rice cooked in the coconut milk was so delicious, I could have ate the whole bowl!
Tybee Island Thai Red Beans and RicePrinter Friendly Version
16oz chicken broth
1/3 cup water
1 teaspoon kosher salt
2 boneless, skinless chicken breast
1/2 cup red onion
14 oz can unsweetened coconut milk
2 cups uncooked white rice
16 oz can dark red kidney beans, drained and rinsed
1 tablespoon butter
2 cloves minced garlic
1/2 pound medium fresh shrimp, peeled and deveined
1/2 cup Thai sweet chili sauce
1/2 cup B. Lloyd's roasted almond and pecan salad toppers, if desired
Garnish: Fresh lime wedges, fresh cilantro
In a large Dutch oven, combine chicken broth, water, and kosher salt over medium-high heat; bring to a boil. Add chicken and onion; reduce heat to medium, and cook, covered, for 5 to 7 minutes, or until chicken is cooked through. Remove chicken and set aside to cool.
Add coconut milk to broth mixture, bring to a boil. Stir in rice and beans, and reduce heat to medium. Cook, covered for 15 to 20 minutes, or until rice is tender.
Slice cooked chicken into thin strips.
In a large skillet, melt better over medium-high heat until foamy. Add garlic and shrimp; cook for about 1 to 2 minutes, or until shrimp are pink and firm. Add chili sauce, chicken, and nuts; cook for about 2 minutes, stirring frequently, until sauce thickens. Serve over coconut rice.
Garnish with lime and cilantro, if desired.
Source adapted from: Cooking with Paula Deen, November/December 2009