Black Skinned Chicken Slow Cooked In Coconut Sauce Recipes

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BLACK-SKINNED CHICKEN SLOW-COOKED IN DARK SOY SAUCE



Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce image

Provided by Elaine Louie

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
1/4 cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
1/2 cup wolfberries or 1/4 cup finely diced dried apricots
1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove

Steps:

  • Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.
  • Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
  • If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.

BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE



Black-Skinned Chicken Slow-Cooked in Coconut Sauce image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h40m

Yield 2 servings

Number Of Ingredients 17

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil leaves

Steps:

  • In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
  • Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
  • Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

SLOW-COOKED COCONUT CHICKEN



Slow-Cooked Coconut Chicken image

One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1-1/2 pounds)
6 tablespoons sweetened shredded coconut, toasted
Minced fresh cilantro

Steps:

  • In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SLOW COOKER COCONUT CURRY CHICKEN



Slow Cooker Coconut Curry Chicken image

Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!

Provided by mikeyv

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 13

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
¼ cup curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Steps:

  • Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  • Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 22.7 g, Cholesterol 78.9 mg, Fat 18.2 g, Fiber 4.6 g, Protein 33.4 g, SaturatedFat 13.7 g, Sodium 337.8 mg, Sugar 3.5 g

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • Cover; cook on High heat setting 4 hours.
  • About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg

CHICKEN IN COCONUT SAUCE



Chicken In Coconut Sauce image

This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!

Provided by JAZZYCHAZZY

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 4

Number Of Ingredients 10

1 (15 ounce) can cream of coconut
1 cup hot water
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon chili powder
salt and pepper to taste
2 onions, chopped
3 cloves garlic, peeled and crushed

Steps:

  • Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
  • Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
  • Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g

ASIAN GARLIC BLACK BEAN CHICKEN (CROCK POT/SLOW COOKER)



Asian Garlic Black Bean Chicken (Crock Pot/Slow Cooker) image

This recipe can also be made on the stove top using boneless skinless chicken thighs. Very easy and delicious. I recommend using low-sodium broth and soy sauce. Adapted from Canadian Living Comfort Cooking.

Provided by Cookin-jo

Categories     Chicken Thigh & Leg

Time 5h10m

Yield 8 chicken thighs, 4 serving(s)

Number Of Ingredients 10

8 chicken thighs
2 teaspoons vegetable oil
1 onion, sliced
2 garlic cloves, minced
3/4 cup reduced-sodium chicken broth
3 tablespoons black bean garlic sauce
1 tablespoon reduced sodium soy sauce
1/2 sweet red pepper, sliced
1 tablespoon cornstarch
2 tablespoons cilantro, chopped (optional)

Steps:

  • Heat oil in a large skillet.
  • Brown chicken thighs and remove to crock pot.
  • Add onion and garlic to crock.
  • Whisk together chicken broth, black bean sauce and soy sauce; pour over the chicken.
  • Cover and cook on low for 4-5 hours.
  • Whisk together cornstarch and a small amount of water and pour over chicken.
  • Add red pepper slices, stir, cover, and cook another 30 minutes.
  • Garnish with cilantro.

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