COCONUT LIME CHICKEN
Coconut Lime Chicken is dairy free and oh so good. You'll really love this creamy sauce!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!
Nutrition Facts : ServingSize 1 chicken breast, Calories 407 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 457 mg, Fiber 2 g, Sugar 3 g
COCONUT-LIME CHICKEN STEW WITH RICE RECIPE - (3.9/5)
Provided by Grammie926
Number Of Ingredients 15
Steps:
- 1 In a large pot, heat oil over medium heat, add chicken breasts and cook until well browned on both sides, about 15 minutes. Remove and set aside; the chicken does not need to be cooked through at this point. 2 To the same pot add onions, red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about 5 minutes. 3 To the pot add the browned chicken, sweet potato, salt and water. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through. 4 Remove chicken and let cool enough to handle. While chicken is cooling add coconut milk, 2 cups (500 mL) water and rice. Cook until rice is done, about 20 minutes. 5 Coarsely chop or shred chicken and add to pot along with cilantro, peas, zest and juice. Serve.
COCONUT CHICKEN AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
- Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
- Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
- Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
- Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 18 grams, Cholesterol 110 milligrams, Sodium 489 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Sugar 4 grams, Protein 46 grams
COCONUT LIME CHICKEN STEW
Steps:
- For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
- For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
- In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
- Serve with chips and cilantro.
SPICED COCONUT CHICKEN WITH CORIANDER & LIME
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
- Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
CHICKEN STEW WITH COCONUT MILK
An easy microwave meal.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 6
Number Of Ingredients 13
Steps:
- Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g
COCONUT LIME RICE
I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.
Provided by Karmabelle
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
COCONUT-CRUSTED LIME CHICKEN
Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.
Nutrition Facts : Calories 316 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.49 milligram of sodium
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