CARIBBEAN COCONUT-CHICKEN BITES
Steps:
- MIX first 4 ingredients. Refrigerate 20 min. or until ready to serve.
- TOP crackers with 2 avocado pieces, chicken, yogurt mixture, coconut and cilantro.
CARIBBEAN COCONUT CHICKEN BITES
This recipe translates into finger food and hors d'oeuvres as easily as it is served for a main course.
Provided by Jerri Reed
Categories Tapas Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
- Place 2 slices mango in the center of each prosciutto slice.
- Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
- Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
- Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
- Pour beaten eggs onto a separate plate.
- Sprinkle coconut onto a third plate.
- Slice chicken rolls into 1 to 1 1/2-inch pieces.
- Roll chicken in the flour mixture and shake off any excess flour.
- Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
- Roll chicken in coconut.
- Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
- Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
- Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
- Place chicken rolls on a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
- Splash chicken rolls with lime juice and serve alongside lime wedges.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 22.1 g, Cholesterol 83.2 mg, Fat 30 g, Fiber 4.9 g, Protein 17.9 g, SaturatedFat 16 g, Sodium 270.3 mg, Sugar 4.8 g
CREAMY MANGO CHICKEN
Quick, easy and delicious - perfect for a last minute dinner party!
Provided by blonds81
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat over to 180
- Season the chicken with salt and pepper
- Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
- Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
- Bake in the oven for 35 mins - until the chicken is cooked through
- Serve with wild rice and green beans
CARIBBEAN COCONUT-CHICKEN BITES
Treat them to fine Caribbean-style cuisine! These tasty appetizers feature chicken, avocado slices and fresh lime juice.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve.
- Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CARIBBEAN COCONUT CHICKEN
Make and share this Caribbean Coconut Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF (220ºC).
- In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
- Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
- Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
COCONUT CHICKEN STRIPS WITH CREAMY MANGO CHUTNEY
Created for Ready Set Cook 2006. A delicious take on a popular Caribbean-influenced appetizer! The Mango Chutney should be made 4-6 hours in advance. Cook times do not include the refrigeration time for the chutney.
Provided by ChipotleChick
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Creamy Mango Chutney:.
- Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
- For Coconut Chicken Strips:.
- Preheat oven to 400 degrees.
- Mix coconut, flour and salt in a bowl.
- Beat egg in a separate bowl.
- Dip chicken strips in egg, then coat in coconut mixture.
- Place on a very lightly greased shallow baking pan.
- Drizzle evenly with the melted butter.
- Bake for 25 minutes, turning once, until browned and cooked through.
- Serve with creamy mango chutney.
Nutrition Facts : Calories 638, Fat 32, SaturatedFat 19.2, Cholesterol 220.5, Sodium 681.3, Carbohydrate 47.3, Fiber 3.6, Sugar 30.4, Protein 41.8
CARIBBEAN COCONUT CHICKEN
This dish is a little spicy, a little sweet and very delicious. I like to garnish it with some flaked coconut and chopped peanuts. Rice is the perfect side dish to enjoy with the coconut sauce.
Provided by Geema
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
- Dredge chicken breasts in remaining mixture.
- Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
- Stir in reserved onion mixture, cream of coconut and soy sauce.
- Cover and reduce heat; simmer 20 minutes or until chicken is done.
- I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
CHICKEN AND PASTA IN A MANGO CREAM SAUCE
This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.
Provided by SHAGGYDEE
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
- Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
- Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.
Nutrition Facts : Calories 600 calories, Carbohydrate 60.5 g, Cholesterol 118.6 mg, Fat 29.4 g, Fiber 5.4 g, Protein 24.8 g, SaturatedFat 15.2 g, Sodium 674.9 mg, Sugar 10.7 g
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