On Sunday night, with an extra day at home thanks to all the winter weather of the past week wreaking havoc on school schedules, I tried out a new recipe for Caribbean-style chicken over rice, with an aromatic coconut milk-based sauce to go with it. This was better than I was expecting, but I was also moderate with how much crushed pineapple I added to it. Some crushed cashews on top finished it off.
"Caribbean-Style Chicken with Coconut Milk and Cilantro," in the center recipe cards section of Cook's Country, February/March 2015.
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