Caribbean Smothered Chicken With Coconut Lime And Chiles Recipes

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CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME AND CHILES



Caribbean Smothered Chicken With Coconut, Lime and Chiles image

What "smothering" means in soul-food terms is coating a slow-cooked meat with a blanket of saucy aromatics that end up as gravy -- according to chef Carla Hall.

Provided by Adapted from

Yield 4

Number Of Ingredients 12

4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Kosher salt
Freshly ground black pepper
1 teaspoon vegetable oil
6 large sprigs thyme, plus fresh thyme leaves for serving
2 large onions, thinly sliced
2 cloves garlic, coarsely chopped
1 habanero chile, partially slit open
1 cup low-fat coconut milk
1/4 cup water
Finely grated zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon curry powder

Steps:

  • 1 Season the chicken generously all over with salt and pepper
  • 2 Heat the oil in a large, shallow Dutch oven or deep saute pan over medium-high heat
  • 3 Add the chicken to the pan, skin sides down
  • 4 Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered
  • 5 (They will not be cooked through
  • 6 )
  • 7 Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low
  • 8 Cook for about 4 minutes, stirring occasionally, or until they pick up some color
  • 9 Add the garlic, chile pepper and 1/2 teaspoon each of salt and pepper
  • 10 Cook, stirring, for 1 minute, then pour in the coconut milk and water
  • 11 The browned skin on the thighs should remain above the level of liquid
  • 12 Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed
  • 13 Cover and cook for about 20 minutes, or, until the chicken is cooked through
  • 14 Discard the thyme sprigs
  • 15 Uncover and stir in the lime juice
  • 16 Cook for about 5 minutes, then stir in the curry powder and lime zest
  • 17 Scatter some thyme leaves on top
  • 18 Serve (with or without the chile pepper), with lime wedges

Nutrition Facts : Calories 320 calories, Fat 13 g, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES



Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

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

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

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.

GRILLED CARIBBEAN LIME CHICKEN



Grilled Caribbean Lime Chicken image

With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoons Greek seasoning
8 boneless skinless chicken breast halves (6 ounces each)
SALSA:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 tablespoon lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CARIBBEAN CHICKEN IN COCONUT MILK



Caribbean Chicken in Coconut Milk image

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

800 g chicken breasts, sliced into strips (up to 1 kg)
2 tablespoons peanut oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red chile, finely chopped
500 ml coconut milk
1 pinch saffron
1 teaspoon instant chicken bouillon granules
2 teaspoons sugar
1 tablespoon parsley, finely chopped, to garnish
1 tablespoon chives, finely chopped, to garnish
pepper
350 g long grain rice

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 LIME CHICKEN



Caribbean Lime Chicken image

Make and share this Caribbean Lime Chicken recipe from Food.com.

Provided by alligirl

Categories     Chicken Breast

Time 35m

Yield 7-8 pieces, 6 serving(s)

Number Of Ingredients 8

2 -2 1/2 lbs chicken pieces (breasts, thighs and drumsticks)
1/2 teaspoon lime zest
1/4 cup lime juice
1 tablespoon vegetable oil
3 garlic cloves, minced
1 teaspoon fresh ground black pepper
1 teaspoon basil, crushed
1/2 teaspoon kosher salt

Steps:

  • Heat oven to 450°F.
  • Rinse chicken pieces and pat dry.
  • Place chicken pieces on broiler pan.
  • Broil 4-5 inches from heat for approximately 20 minutes.
  • Meanwhile, stir remaining ingredients together .
  • Brush chicken with mixture on both sides.
  • Broil for another 5 - 15 minutes, until no longer pink.
  • Brush with mixture often during last 5 minutes of cooking.
  • Note: Watch carefully after brushing mixture on chicken!

Nutrition Facts : Calories 223.6, Fat 16.1, SaturatedFat 4.3, Cholesterol 69, Sodium 210.3, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 17.3

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