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Recipe submitted by Melissa Gilbert, Frederick, MD

Spicy Chicken with Coconut Lime Sauce

4 chicken thighs
4 chicken drumsticks
3 tablespoons peanut oil
1/2 cup sliced green onions
1/2 cup salsa
1 tablespoon minced garlic
2 dried red hot peppers
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (13.5 ounces) coconut milk
1/2 cup fresh lime juice
3 cups cooked rice
Lime slices
Red hot peppers
1/2 cup grated coconut

1. In large nonstick frypan, place oil over medium high heat. Add chicken and cook about 5 minutes to brown on all sides; remove from frypan and keep warm.
2. To frypan, add onions, salsa, garlic, peppers, curry powder, salt and pepper; cook about 2 minutes, stirring, until onion is browned.
3. Return chicken to pan; pour coconut milk and lime juice over chicken. Simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease. Remove and discard peppers.
4. On serving platter, place rice and arrange chicken mixture on top. Garnish with lime slices and red hot peppers. Sprinkle lightly with coconut and pass remainder.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.