Coconut And Cilantro Chicken Recipes

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COCONUT CILANTRO CHICKEN AND RICE



Coconut Cilantro Chicken and Rice image

I love the slight coconut taste, and came up with this after looking over a dozen recipes on here, and I felt a little more daring!

Provided by Miss Diggy

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, diced
3 tablespoons butter
3/4 cup chopped onion (to taste)
1 tablespoon garlic, chopped
3 tablespoons cilantro, chopped
1 tablespoon curry powder
1 (13 1/2 ounce) can coconut milk
1/4-1/2 teaspoon lime juice (to taste)

Steps:

  • Brown chicken in butter over medium high heat.
  • Add onion and garlic, and saute for another 2 minutes.
  • Add rest of ingredients, mixing well, and simmer for 5 minutes.

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, shredded coconut and chopped unsalted peanuts, optional

Steps:

  • Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CREAMY CILANTRO CHICKEN WITH A KICK



Creamy Cilantro Chicken with a Kick image

This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!

Provided by NANCHE30

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

2 cloves garlic, minced
2 serrano peppers, finely chopped
2 tablespoons minced fresh ginger root
½ cup chopped fresh cilantro
2 teaspoons grated lime zest
2 tablespoons soy sauce
1 tablespoon white sugar
¾ cup unsweetened coconut milk
4 boneless, skinless chicken thighs

Steps:

  • In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
  • Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
  • Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
  • Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
  • Place chicken onto a serving plate, and pour the sauce over it to serve.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g

CHICKEN CILANTRO



Chicken Cilantro image

Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.

Provided by Ds R.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 red onion, coarsely chopped
4 skinless, boneless chicken breast halves - chopped
1 bunch fresh cilantro, chopped
½ head garlic
⅓ cup water
1 (15.5 ounce) can hominy, drained
1 cup uncooked long grain white rice
1 cube chicken bouillon
salt to taste
¼ teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
  • Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
  • Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

COCONUT AND CILANTRO CHICKEN



Coconut and Cilantro Chicken image

A wonderful marinade using canned coconut milk, fresh cilanto for grilled chicken.Simple and need only a few ingredients!!!

Provided by mrs.pin

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breasts
1 (14 ounce) can coconut milk
1/2 cup chopped fresh cilantro
salt and pepper

Steps:

  • Salt and pepper both sides of chicken breasts.
  • SHAKE THE CAN OF COCONUT MILK WELL !
  • In a small bowl combine coconut milk and cilantro.Stir to combine well.
  • Add this mixture to the zipper bag with the chicken.Be sure to coat all of the chicken.
  • Place bag in the fridge and allow to marinate for at least one hour, turning bag a few times.
  • Heat grill to medium-high place chicken on grill allowing for searing before turning. Cook chicken until juices run clear.
  • Add the remaining marinade to a small saucepan unti it comes to a boil, stirring often, remove from heat.
  • Using a hand blender or a standard blender procees til smooth and very well combined.
  • Top each piece of cooked chicken with the sauce.
  • Enjoy !

Nutrition Facts : Calories 329.2, Fat 19.8, SaturatedFat 16.7, Cholesterol 68.4, Sodium 129.4, Carbohydrate 8.7, Fiber 2.3, Sugar 6.4, Protein 30.1

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