Main Course · Serves 2
with Cilantro-Lime Slaw & Peanuts
Our tamarind sauce brings a tangy-sour-sweet profile to this hearty chicken rice bowl. You’ll drizzle pan-seared cutlets with a quick homemade tamarind sauce swirled with butter for extra rich flavor. Complete your meal with a bright cilantro-lime cabbage slaw for refreshing contrast and top with a sprinkle of crunchy peanuts.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, wash and dry produce. Roughly chop cilantro. Quarter lime. Roughly chop peanuts.
In a medium bowl, toss together coleslaw mix, cilantro, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Set aside, tossing occasionally, until ready to serve.
Pat chicken* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover with a lid.) Turn off heat; transfer to a cutting board. Wipe out pan.
Return same pan to stovetop over low heat. Add tamarind sauce, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings); cook, stirring, until combined and butter has melted, 30-60 seconds.
Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
Fluff rice with a fork. Thinly slice chicken crosswise.
Divide rice and slaw between plates in separate sections. Top rice with chicken; drizzle with sauce and garnish with peanuts. Serve with remaining lime wedges on the side.
Skip slicing salmon.
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