Caribbean Smothered Chicken With Coconut Lime And Chiles Food

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME AND CHILES

Steps:

• 1 Season the chicken generously all over with salt and pepper
• 2 Heat the oil in a large, shallow Dutch oven or deep saute pan over medium-high heat
• 3 Add the chicken to the pan, skin sides down
• 4 Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered
• 5 (They will not be cooked through
• 6 )
• 7 Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low
• 8 Cook for about 4 minutes, stirring occasionally, or until they pick up some color
• 9 Add the garlic, chile pepper and 1/2 teaspoon each of salt and pepper
• 10 Cook, stirring, for 1 minute, then pour in the coconut milk and water
• 11 The browned skin on the thighs should remain above the level of liquid
• 12 Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed
• 13 Cover and cook for about 20 minutes, or, until the chicken is cooked through
• 14 Discard the thyme sprigs
• 15 Uncover and stir in the lime juice
• 16 Cook for about 5 minutes, then stir in the curry powder and lime zest
• 17 Scatter some thyme leaves on top
• 18 Serve (with or without the chile pepper), with lime wedges

CARIBBEAN LIME CHICKEN

Steps:

• Heat oven to 450°F.
• Rinse chicken pieces and pat dry.
• Place chicken pieces on broiler pan.
• Broil 4-5 inches from heat for approximately 20 minutes.
• Meanwhile, stir remaining ingredients together .
• Brush chicken with mixture on both sides.
• Broil for another 5 - 15 minutes, until no longer pink.
• Brush with mixture often during last 5 minutes of cooking.
• Note: Watch carefully after brushing mixture on chicken!

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

CARIBBEAN CHICKEN IN COCONUT MILK

Steps:

• Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
• Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
• Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
• While chicken is simmering, boil the rice until tender, drain.
• To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.