Taro And Chicken Coconut Cream Casserole Food

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Taro and Chicken Coconut Cream Casserole image

Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.

Provided by CJAY8248

Categories Chicken

Time 1h20m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
2 lbs taro root, peeled and cut into 1/4-inch slices
6 ounces tomatoes, chopped
2 teaspoons cornflour
1 (14 ounce) can coconut cream
1/2 coconut cream can water
1 teaspoon salt
lemon slice

Steps:

Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

STUFFED CHICKEN WITH SCALLOPED POTATOES

Stuffed Chicken with Scalloped Potatoes image

It's easy and tastes great.

Provided by ANCHO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 5

Ingredients

4 bone-in chicken breast halves, skinless
2 cups dry stuffing mix
2 (5.5 ounce) packages scalloped potato mix
salt and pepper to taste
½ cup vegetable oil

Steps:

Rinse chicken and pat dry. Cut each chicken breast lengthwise on the side, to form a cavity for stuffing. Prepare stuffing according to package directions. Prepare potatoes according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
Take a chicken breast and fill the cavity with stuffing; secure with toothpicks. Repeat with all of the chicken breasts. Season breasts with salt and pepper to taste. Heat oil in a large skillet over medium high heat and brown chicken on both sides.
Spread prepared potatoes in a 9x13 inch baking dish. Put chicken breasts bone side down on top of the potatoes. Make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. Remove cover and bake for another 15 minutes.

Nutrition Facts : Calories 762.1 calories, Carbohydrate 77.7 g, Cholesterol 72.3 mg, Fat 33.5 g, Fiber 7.7 g, Protein 36.3 g, SaturatedFat 4.9 g, Sodium 1767.5 mg, Sugar 3 g

SPICY COCONUT CHICKEN CASSEROLE

Spicy Coconut Chicken Casserole image

Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.

Provided by PeytonandKaylansMama

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 whole chicken legs
coarse salt and pepper
1 (14 1/2 ounce) can light coconut milk
1 1/2 cups reduced-sodium chicken broth
1 -2 teaspoon Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into strips
8 ounces fresh green beans, cut into 1 inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.

COCONUT CHICKEN AND TARO ROOT

Coconut Chicken and Taro Root image

This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.

Provided by tonytsang

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 58m

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

Steps:

Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g

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