I love the simplicity of BHG recipes. But if you’re a complex person like me, you may find it necessary to add your own complicated touch to easier formulas. So, my version of this recipe (just a slight alteration to the measurements and method) appears below. However, if you’re a by-the-book type (BOOO!), the original can be found here. My version (I figured, why not change the name too?) is as follows:

Coconut Curry and Pineapple Chicken over Rice

- 6 boneless/skinless chicken thighs

- 1 tsp. curry powder

- 1 tsp. garlic powder

- ¼ tsp. salt

- 2 tbs. olive oil

- 1 sweet red pepper, cut into strips

- 1 pineapple, peeled, cored, cut into strips

- 1 serrano pepper, cut into thin strips

- 1 cup unsweetened coconut milk (or light coconut milk)

- 2 tbs. packed brown sugar

- 5 cups cooked brown rice

1. Sprinkle chicken with curry powder, garlic powder, and salt. In 12-inch skillet or wok, heat oil, add chicken, and brown on both sides (one minute per side). Reduce heat to medium-high and simmer for 10 minutes. Remove chicken from skillet and set aside. Drain off fat, reserving apx. one tbs. in skillet).

2. Add sweet pepper, pineapple, and serrano peppers to skillet. Sautee for two minutes over medium-high heat. Return chicken to skillet; add coconut milk and brown sugar. Bring to a boil uncovered. Reduce heat to simmer and cook uncovered for 20 minutes (sauce will thicken as mixture cools). Test chicken for doneness, remove from heat. Serve over cooked rice. Makes 6 servings.

- Brook Flagg 4/3/08