Ingredients
| 9-1/2 lbs | Chicken braests and thighs, boneless, skinless, cut into 1-inch pieces |
| 3-1/2 tsp | Salt |
| 2-1/2 tsp | Pepper |
| 1-1/4 cups | Saucemaker® Madras Sauce |
| 2 qts | Unsweetened coconut milk |
| 1 qt | Sweet peas, frozen |
| 2 lbs | Jasmine rice, cooked, warm |
| To garnish | Bay Valley® Brand Hot Sliced Cherry Peppers |
Procedure
- Season chicken with salt and pepper. In a large deep skillet, cook chicken in oil over medium heat for 10-15 minutes or until internal temperature reaches 165°F.
- Stir in Saucemaker® Madras Sauce and coconut milk; mix well. Reduce heat to low; cover and cook for 10 minutes or until sauce is heated through. Add peas; heat through.
- Serve with jasmine rice. Garnish with Bay Valley® Brand Hot Sliced Cherry Peppers.
Yield: 24 Servings
Chef's Tip:
Combine Saucemaker® Madras Sauce with cooked white rice, peas, chopped celery, zucchini and red pepper to create a flavorful Madras Vegetable Rice side dish. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.