Creamy Coconut Lime Chicken Food
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.
QUICK - COCONUT LIME CHICKEN
A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.
Provided by Duncan H.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- On the top of the stove heat a skillet / saute or frying pan.
- Add the olive oil to stop the chicken from sticking.
- Brown the chicken breasts on both sides for colour only.
- Place the browned chicken in an oven proof dish.
- Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
- Pour over the chicken the coconut/lime/chilli mix.
- Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
- Use the cooking juices as a sauce when serving.
Nutrition Facts : Calories 560.1, Fat 41.9, SaturatedFat 28.2, Cholesterol 92.8, Sodium 168.8, Carbohydrate 14.5, Fiber 3.5, Sugar 9.8, Protein 34.5
SPICY CREAMY COCONUT CLAY POT CHICKEN
This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.
Provided by Kookaburra
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
- If cooking conventionally, pre-heat oven to 180°C.
- Chop chicken into large chunks, about 6cm (2 1/2") square.
- In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
- If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
- Add onion mixture to the pan and fry for about 30 seconds until aromatic.
- Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
- Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
- Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
- For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
- For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
- For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
- At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
- Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
- Remove from oven and stir in the juice of HALF the lime (or to taste).
- Taste and add a little salt if necessary.
- Serve over steamed jasmine rice and garnish with coriander leaves.
Nutrition Facts : Calories 653.3, Fat 35.5, SaturatedFat 22.4, Cholesterol 210, Sodium 354.8, Carbohydrate 30.8, Fiber 1.3, Sugar 21.9, Protein 53.7
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