Laos: Chicken & Rice, and Coconut Cakes

These recipes are simple and yummy! Enjoy!

Loatian Chicken & Rice

Serves: 4-5

2 Chicken Breasts, Chopped
2 Garlic Cloves, minced
4 Tbsp Peanut Oil
- My FAV: Spectrum Organic High Heat Peanut Oil. 16 OZ
6 Green Spring Onions, sliced thin (not pictured - my husbands allergic!)
1 Tsp Fennel Seed
1/2 Tsp Cayenne Pepper
1/2 Tsp Cinnamon
1/4 Cup Peanuts, chopped finely
3 1/2 Cups Coconut Milk
1 Cup COOKED Rice

In a large pot, heat the oil over low to medium heat. Add in the garlic, onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute for a few minutes.
Meanwhile, cook the chicken with some peanut oil in a pan.
Add the chicken, coconut milk and cooked rice. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes.
Enjoy!

Coconut Cakes

Serves: 8-10

2 Cups Coconut Milk
1 1/2 Cups Rice Flour
- TRY: One 24 oz Bob's Red Mill Whole Grain Brown Rice Flour
1/2 Cup Sugar
Pinch of Salt
- My FAV: Eden Foods Sea Salt -- 14 oz

Set the oven for 350°F. Mix all of the ingredients together.  With a muffin pan, fill in the cups about 3/4 high. Cook in the oven for 15-20 minutes - varies depending on  the oven. Enjoy!