Monday, September 2, 2013

Thai Style Chicken Casserole

 

I had a lot of fun creating this recipe using some on hand ingredients and some of my favorite items to cook with including fish sauce, sambal oelek and coconut milk.  This casserole is easy to prepare especially if you have a mandolin.  The recipe creates it's own sauce to embellish the tender chicken cutlets that bake atop the thinly sliced, skin-on Russets and Vidalia onions.  The chicken is marinated for 15 minutes to infuse it with the wonderful fish sauce, garlic and cilantro.  This dish makes a wonderful house warming  meal in a  nice baking dish or a meal that can be reheated the next day!
Recipe:
For Chicken:
6 chicken cutlets, about 6 oz. each
2 tbsp. fish sauce
2 cloves garlic, pressed or finely minced
2 tbsp. cilantro leaves, torn o rough chopped
Place in re-sealable bag and rub vigorously, pressing out excess air.  Let marinate for about 20 minutes before use.
For Potatoes:
4 cups thinly sliced Russet potatoes, skin on optional
2 c. thinly sliced Vidalia onion
1/2 c. unsweetened coconut milk
2 tsp. sambal oelek
1 tbsp. fish sauce
olive oil for drizzling
SPST
Preheat oven to 375*F
In a deep baking dish drizzled with olive oil, SPST potatoes and layer to about 1/2  inch thickness.
Follow with onions.
Place coconut milk in a small bowl and stir in fish sauce and sambal oelek.
Spread mixture over potatoes with a rubber spatula and arrange chicken cutlets atop potatoes.
Cover tightly with foil and bake until internal temperature of chicken is 170 degrees, about 40 minutes.  Baste with liquid after removing foil for the last 5 minutes. 
Let stand for 10 minutes before plating.  Serves  6




2 cups thi

No comments:

Post a Comment

Featured Author
Featured Author
Smokinhotchef
Smokinhotchef
view my recipes
Featured Author