Coconut Chicken Lollipops With Tropical Ketchup And Anaheim Chile Sauce Food

COCONUT CHICKEN WITH TROPICAL FRUIT SAUCE

Coconut Chicken With Tropical Fruit Sauce image

Makes a delicious company dinner or something special for the family. Submitted for the 2006 January RSC

Provided by Derf2440

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

vegetable oil cooking spray
4 chicken breast halves
1 tablespoon milk
1 egg
1/2 cup fine coconut
vegetable oil cooking spray
1 teaspoon olive oil
1 mango, cubed
1 papaya, cubed
1 tablespoon fresh ginger, grated
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup milk
1/4 cup shredded coconut, lightly toasted
1 teaspoon cornstarch, if required (optional)

Steps:

Preheat oven to 350f degrees.
Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
Whisk together egg and milk in a bowl.
Place fine coconut on a plate.
Dip chicken breasts in the egg mixture, then coat with the fine coconut.
Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
Tropical fruit sauce:.
Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
Enjoy!

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Coconut Chicken With a Tropical Mango Rum Sauce image

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

Provided by Rita1652

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

Steps:

Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
Whisk egg whites till frothy. Toss in chicken pieces till coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.

Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7

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