CARIBBEAN CHICKEN ROTI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
- Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
- Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
- Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.
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.
CARIBBEAN CHICKEN IN COCONUT MILK
Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5
CHICKEN IN COCONUT MILK (MARTINIQUE, CARIBBEAN)
This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !
Provided by twissis
Categories Chicken
Time 55m
Yield 4 Main-Dish Servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
- Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
- Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.
Nutrition Facts : Calories 1368.7, Fat 87.3, SaturatedFat 39.8, Cholesterol 243.8, Sodium 284.9, Carbohydrate 85.5, Fiber 1.5, Sugar 79.2, Protein 60
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
CHICKEN IN COCONUT MILK FROM MADAGASCAR
Make and share this Chicken in Coconut Milk from Madagascar recipe from Food.com.
Provided by puppitypup
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
- Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
- Add the chicken and continue to cook and stir until the chicken is nearly done.
- Reduce heat, add tomatoes and ginger and stir for a few minutes.
- Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
- Serve over rice.
SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)
Although this recipe has been modified slightly, the original was found on the online at recipeisland.com.
Provided by Sydney Mike
Categories Chicken Thigh & Leg
Time 1h31m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE NUTMEG SYRUP: In a saucepan, combine the 1 cup of water along with the sugar, cinnamon & nutmeg. Mix thoroughly & bring to a boil, then reduce heat & cook, stirring for 2-3 minutes.
- In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
- Simmer the syrup for another 5 minutes or so until thickened somewhat.
- Remove from heat & stir in the rum flavoring, then set aside.
- FOR THE CHICKEN: Preheat oven to 400 degrees F.
- Place chicken thighs in a 13"x9" baking dish
- In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
- Bake thighs for 15 minutes, then remove from oven.
- While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
- After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
- Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
- Serve hot with additional syrup mixture, if desired.
Nutrition Facts : Calories 413.6, Fat 19.2, SaturatedFat 5.5, Cholesterol 105.3, Sodium 897.7, Carbohydrate 37.1, Fiber 0.6, Sugar 26.9, Protein 23.1
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