Firecracker Chicken Meatballs with Coconut Rice 

Time: 1 hour
Servings: 4

INGREDIENTS:

FOR MEATBALLS:
1 lb ground chicken
1 egg
½ cup panko breadcrumbs
¼ cup white onion, diced
⅓ cilantro, chopped 
1 jalapeno, seeded and diced
½ tbsp sriracha
1 tsp cumin
½ tsp garlic powder
½ tsp paprika
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

FOR THE RICE:
¾ cup jasmine or basmati white rice 
1 15 oz can coconut milk
1 cup pineapple chunks
1 red bell pepper, julienned
¼ cup finely diced cilantro 

Scallions (garnish)

INSTRUCTIONS:

  1. In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, cumin, garlic powder, paprika, cayenne, salt, and black pepper. Mix and form into golf ball sized meatballs. 
  2. Heat a large skillet over medium high heat and add in 1 tbsp olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. Once cooked, transfer to a plate and set aside. 
  3. Reduce the heat to medium low and add in the coconut milk and pineapple. Stir in the rice then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and cook for 20 minutes. 
  4. After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize peppers. 
  5. Finish by adding in cilantro and serving with scallions as a garnish.