Chef Michael Day
Hermanos Restaurant & Wine Bar
2 cups coconut milk
3 Tbsp tomato paste
1 cup tomatoes, coarsely chopped
salt and pepper, to taste
2 cups cooked basmati rice
2 tbsp olive oil
2 oz chicken breast, chopped into 1″ cubes
2 oz chorizo sausage, cut into 1″ slices
2 oz red onion, roughly chopped
2 oz roasted red pepper,
2 oz salmon, cut into 1″ cubes
1 small bunch cilantro, coarsely chopped
Coconut tomato rice
- In a large pot on medium high, mix together coconut milk, tomato paste, crushed tomatoes, and salt and pepper.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Remove from heat and set aside.
Chicken and chorizo
- In a medium-sized pan on medium high, heat 1 Tbsp olive oil.
- Add chicken and chorizo and pan fry until partially cooked.
- Set aside.
- Preheat oven to 400F
- In a small cast iron skillet on medium low, heat 1 Tbsp olive oil.
- Sauté onions and pepper for about 3 minutes.
- Add cooked chicken and chorizo and cook for additional 3 minutes
- Add seafood and cook for 2 minutes.
- Add rice and top with coconut tomato sauce.
- Mix all ingredients together until sauce is distributed evenly throughout.
- Cook skillet in oven for about 20 minutes or until seafood, chicken and chorizo is cooked throughout. (Mussel shells should open. Discard any shells that don’t open.)
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