Okay, so I freely admit that both chicken and pork may seem a little excessive; but sometimes life is there to be lived, so why hold back?!
This dish in no way requires the two; feel free to use either independently. Let’s just say I was feeling extravagant; but the results are well worth it!
There are some flavour-combinations which make you feel glad to be alive; and this is one of them! The sweet creaminess of coconut-milk and rich, warm depth of chicken-stock form the perfect basis for so many recipes – Jamaican, Thai, Indian… the choice is endless. But this particular dish has an added bonus – white rum!
There’s no need to worry about the carb-content of rum. This is a low-carb blog, so anything you see here will be suitable for ketogenic-dieters, diabetics and those following a paleo-regime. The net carbs of white rum is between 0 – 0.1g per 100ml, and we’re only using a fraction of that! Be careful not to mistake it for dark rum however. That’s a different kettle of fish entirely. Although not massively high, the sugar-content varies enormously, so I always feel it’s better to be safe than sorry!
The rice I use here, is my standard cauliflower-rice recipe; just with half a teaspoon of turmeric added when it goes into the pan. If you don’t know how to make this, take a quick look at the following recipe and all will become clear. It couldn’t be simpler, so don’t be put off by trying something new. You won’t be sorry you did!
Start by placing a heavy-based pan onto the hob, and browning your diced chicken & pork in a little butter mixed with oil. Then add sliced onion, chopped garlic, chilli and a sprinkle of dried thyme. Continue to hob-cook until the meat is golden brown and the vegetables soft & tender.
Once this has occurred, crank up the heat and deglaze the pan with a healthy glug of white rum. Standing with your nose over the pan at this point is an experience like no other! The rum billows out in a cloud of steam, carrying with it the alcohol-content and acidity. All you’re left with is the sweet flavour of spices, and a comforting, exotic ‘warmth’.
Once the spirit has reduced, add a cupful of water and crumble in a chicken stock-cube. Pour on half a can of coconut milk (not low fat!!) and stir in well to incorporate altogether. If you wish, you can also grate in the zest of half an orange, to add perfume; but this is entirely a matter of preference.
Simmer this on a low heat whilst you prepare your rice. After ten minutes or so, the sauce should be thick, glossy and smooth. Taste to adjust the seasoning, then squeeze in a good whack of lime juice, followed by chopped basil.
Transfer your rice to a pre-warmed serving-dish, then ladle on the meat and sauce in generous quantities.
The taste of this dish really is sublime. I can’t recommend it highly enough! Even though it’s cold outside, your kitchen is transformed into that much longed-for place in the sun. A true tonic for the soul, if ever there was one.
Just add a low-carb mojito to the mix, and paradise will be yours!
Thank you for reading and bon ap!