CARIBBEAN COCONUT CHICKEN
Make and share this Caribbean Coconut Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF (220ºC).
- In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
- Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
- Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
CARIBBEAN CHICKEN
Steps:
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
CARIBBEAN COCONUT CHICKEN
This dish is a little spicy, a little sweet and very delicious. I like to garnish it with some flaked coconut and chopped peanuts. Rice is the perfect side dish to enjoy with the coconut sauce.
Provided by Geema
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
- Dredge chicken breasts in remaining mixture.
- Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
- Stir in reserved onion mixture, cream of coconut and soy sauce.
- Cover and reduce heat; simmer 20 minutes or until chicken is done.
- I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
CARIBBEAN CHICKEN ROTI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
- Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
- Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
- Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.
CREAMY CARIBBEAN CHICKEN & COCONUT SOUP
Make and share this Creamy Caribbean Chicken & Coconut Soup recipe from Food.com.
Provided by SolightlyUK
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim the spring onions and thinly slice.
- Peel the garlic and finely chop.
- Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
- Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
- Stir in the turmeric and cook for 1 minute.
- Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
- Add the pasta or spaghetti with the lemon slices and bring to the boil.
- Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
- Remove the lemon slices and add the chicken.
- Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
- Stir in the chopped coriander and ladle into heated bowls.
- Garnish with sprigs of fresh coriander and serve immediately.
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
CARIBBEAN CHICKEN IN COCONUT MILK
Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
- Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
- Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
- While chicken is simmering, boil the rice until tender, drain.
- To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.
Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5
CARIBBEAN COCONUT CHICKEN
Super easy and super delicious, this is a slow-braised chicken dish with sweet potatoes, green bell peppers and coconut milk. Flavorful cilantro-scented (or skip the cilantro!) broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal. This is a recipe by a fellow named Keith Snow. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together. Dredge chicken legs in flour mixture until thoroughly coated.
- In a heavy Dutch oven over medium high, heat oil. Place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side. Then flip over and brown the other side.
- Add the diced onion and bell pepper and cilantro (or not). Season with a bit more salt and pepper, saute for additional 5 minutes.
- Then add the coconut milk, chicken stock and sweet potatoes. Cook covered for 30 to 35 minutes.
- In a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry. Add half of slurry into the Dutch oven and cook until the sauce is slightly thickened. If not thick enough, add more slurry.
- Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.
Nutrition Facts : Calories 1320.8, Fat 74.1, SaturatedFat 28.8, Cholesterol 256, Sodium 927.8, Carbohydrate 98, Fiber 5, Sugar 58.8, Protein 64.9
CARIBBEAN COCONUT CHICKEN
This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.
Provided by Tia
Categories Caribbean Recipes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
- Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
- Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 9.9 g, Sodium 87.2 mg, Sugar 3.7 g
CARIBBEAN CHICKEN
You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. - Rusty Collins, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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