NEW YEARS FRIED CHICKEN WITH COCONUT JASMINE RICE

Fried chicken is my favorite thing to eat and it doesn't always have to be accompanied with potatoes and green beans. I only enjoy eating fried Drumlettes and Wingettes and prefer them to be very light and crispy and not greasy. This dish takes only 1 hour.

Ingredients...

1 package of whatever part of the chicken you prefer
Paper bag with about 2 cups of four & some salt & pepper
Olive Oil

1 cup of Jasmine Rice
1 can of Coconut Milk
1 cup of Water

Broccoli
Cherry Tomatoes
Squash
Spinach
Garlic
Olive Oil
Salt & Pepper

I first like to get the chicken prepared. Preheat oven to 450 degrees. Get a small pan with about 1 inch of olive oil going at high heat. Next, in a paper bag, fill with about 2 cups of flour and the desired amount of salt and pepper. Drop your chicken pieces in the bag and shake for awhile so each piece is evenly floured. When the oil has become sizzling hot throw in the chicken and cover immediately. Brown both sides and then put in a glass casserole dish.

Time to start the rice. In your pot, pour the can of coconut milk and a half cup of water. Let boil and then add the rice. Cover immediately and turn down your burner to low, now you can rest a bit. The theory to Jasmine rice is that it is done when you start to smell it's aroma.

You may now cut up your desired amount of vegetables and garlic. Place in small bowl with olive oil and the salt and pepper. Continue to mix well so the oil and garlic touches every inch of every vegetable. Let sit until the very end.

The rice and chicken take about 25 minutes to cook. After your 25 minutes is up (or until you know for sure both dishes are done) take the chicken out of the oven and uncover the rice; make sure you turn both the burner and oven off. It is now time to cook the vegetables. Heat up your pan and remember: since your vegetables have already been marinating in olive oil you do not need to put any in the pan. Drop your Vegetables, garlic and oil mixture in- keep the burner at a high heat. Move around with a spatula for 2 minutes. We want to be able to keep the vegetables fresh and not over cooked so that is why I like to barely cook them. Serve over rice and enjoy.