TOMMY HABETZ: ROTISSERIE CHICKEN THREE WAYS
Portions: Two
INGREDIENTS
6 tbs butter
1 large onion diced (split in three)
2 tbs diced ginger (split in two)
2 tbs diced garlic (split in two)
1/4 cups green curry paste (1 tsp,1 tsp, remainder)
4 cups coconut milk
2 carrots chopped
3 cups green beans, cleaned
1/2 cups cilantro, chopped (split in two)
3 limes, juiced (split in two)
Salt & Pepper
1 whole rotisserie chicken, picked (split in three)
1 rib celery, diced
1/4 cup mayonnaise
6 cups cooked rice (short grain Homai Cal-Rose)
1/4 cups cooking oil
INSTRUCTIONS
Make sure veggies are washed before chopping. No need to peel. Cut green bean tips.
CHICKEN CURRY
In a medium pot, sautée onion, carrot, ginger and garlic. Add curry paste and cook for a few minutes. Add coconut milk, green beans and simmer. Add 1/3 of the picked chicken, cilantro and lime juice. Serve with some cooked rice.
CHICKEN SALAD
Mix 1/3 picked chicken with some chopped onion, celery, mayonnaise and 1 tsp green curry paste.
FRIED RICE
Sautée onion, garlic, ginger and 1 tsp green curry paste in butter and oil. Add 1/3 picked chicken, green beans and rice on high heat. Fry until rice and veggies are a little crispy. Finish with cilantro and lime juice.