Coconut Lime Chicken Stew With Rice Recipe 395

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GINGER-LIME CHICKEN WITH COCONUT RICE



Ginger-Lime Chicken with Coconut Rice image

Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!

Provided by RuggerDucky

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 ¾ cups coconut milk
½ teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
¼ cup sweetened flaked coconut

Steps:

  • In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
  • In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
  • Serve hot with the coconut rice on the side.

Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g

COCONUT-LIME CHICKEN STEW WITH RICE RECIPE - (3.9/5)



Coconut-Lime Chicken Stew with Rice Recipe - (3.9/5) image

Provided by Grammie926

Number Of Ingredients 15

1 tbsp (15 mL) vegetable oil
3 chicken breasts, bone-in, skinless
3 cups (750 mL) onions, coarsely chopped
11/2 cups (375 mL) red pepper, diced
2 tbsp (25 mL) garlic, finely chopped
3 tbsp (45 mL) fresh ginger, finely chopped
1/4 tsp (1 mL) chili flakes, or to taste
4 cups (1 L) sweet potato, finely diced
1 tsp (5 mL) salt, or to taste
6 cups (1.5 L) water
1 can (414-mL) coconut milk (light or regular)
⅔ cup (150 mL) jasmine or basmati rice
1/2 cup (125 mL) fresh cilantro, coarsely chopped
1 cup (250 mL) frozen peas, thawed
Zest and juice of 2 juicy limes

Steps:

  • 1 In a large pot, heat oil over medium heat, add chicken breasts and cook until well browned on both sides, about 15 minutes. Remove and set aside; the chicken does not need to be cooked through at this point. 2 To the same pot add onions, red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about 5 minutes. 3 To the pot add the browned chicken, sweet potato, salt and water. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through. 4 Remove chicken and let cool enough to handle. While chicken is cooling add coconut milk, 2 cups (500 mL) water and rice. Cook until rice is done, about 20 minutes. 5 Coarsely chop or shred chicken and add to pot along with cilantro, peas, zest and juice. Serve.

COCONUT LIME CHICKEN STEW



Coconut Lime Chicken Stew image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 16 cups

Number Of Ingredients 22

1 cup lime juice
1 cup orange juice
3/4 cup chopped fresh cilantro
1/3 cup minced garlic
1 minced jalapeno or serrano pepper
Kosher salt and freshly ground black pepper
1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes
Kosher salt
1 pound red or Yukon potatoes, chopped
1/4 cup vegetable or peanut oil
1 cup chopped red onions
8 ounces mushrooms, sliced
4 ounces carrots, split lengthwise and sliced
5 scallions, sliced on the bias
5 cups chicken stock
Splash lime juice
4 cups canned diced tomatoes or diced fresh tomatoes
One 14-ounce can unsweetened coconut milk
1/4 cup brown sugar, plus more if needed
1 1/2 tablespoons curry powder
Sea salt and lime tortilla chips, for serving
Freshly chopped cilantro, for serving

Steps:

  • For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
  • For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
  • In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
  • Serve with chips and cilantro.

QUICK - COCONUT LIME CHICKEN



Quick - Coconut Lime Chicken image

A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.

Provided by Duncan H.

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breasts (with or without skin)
2 (250 ml) cartons coconut cream
2 limes, juice and zest of
1 teaspoon olive oil
1 chili pepper, deseeded and finely chopped (for extra zing) (optional)

Steps:

  • On the top of the stove heat a skillet / saute or frying pan.
  • Add the olive oil to stop the chicken from sticking.
  • Brown the chicken breasts on both sides for colour only.
  • Place the browned chicken in an oven proof dish.
  • Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
  • Pour over the chicken the coconut/lime/chilli mix.
  • Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
  • Use the cooking juices as a sauce when serving.

Nutrition Facts : Calories 560.1, Fat 41.9, SaturatedFat 28.2, Cholesterol 92.8, Sodium 168.8, Carbohydrate 14.5, Fiber 3.5, Sugar 9.8, Protein 34.5

COCONUT-LIME CHICKEN



Coconut-Lime Chicken image

Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

1 cup uncooked jasmine rice
1 cup water
3/4 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon honey
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 cup sweetened shredded coconut
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN STEW WITH COCONUT MILK



Chicken Stew With Coconut Milk image

An easy microwave meal.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Yield 6

Number Of Ingredients 13

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

  • Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

COCONUT-LIME CHICKEN CURRY SOUP



Coconut-Lime Chicken Curry Soup image

I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

2 cans (13.66 ounces each) light coconut milk
2 cans (4 ounces each) chopped green chiles
8 green onions, sliced
2 teaspoons grated lime zest
1/2 cup lime juice
1/4 cup sweet chili sauce
6 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
3 cups cooked basmati rice
Minced fresh cilantro

Steps:

  • Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

LIME AND COCONUT CHICKEN



Lime and coconut chicken image

Stir fry lime and coconut chicken

Provided by chempsall

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1.Place the chicken pieces, lime zest and juice ito a large bowl and toss through to coat thoroughly
  • 2.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over
  • 3.Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through
  • 4.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain
  • 5.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve

CHICKEN RICE STEW- 2 WAYS



Chicken Rice Stew- 2 Ways image

This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls "Cambodian" stew. Both are relatively healthy and reheat well!

Provided by Manda C

Categories     Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken breasts
4 (14 ounce) cans chicken broth
1/2 small yellow onion, Diced
1 cup of shredded carrot
4 large garlic cloves, Finely Minced
1 1/2 cups jasmine rice
2 limes, Quartered
2 teaspoons fish sauce
1 teaspoon sugar
8 large prawns, Cooked and Diced for garnish
2 tablespoons fresh cilantro, Finely Chopped for garnish

Steps:

  • In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
  • Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
  • Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
  • Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
  • Add chicken (Unless you are making Cambodian Style, see below).
  • Stir and serve!
  • ******If making Cambodian Style, ****.
  • Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
  • Add chicken and stir.
  • Place in serving bowl, top with shrimp, cilantro, and a section of lime!
  • Enjoy!

Nutrition Facts : Calories 442.4, Fat 12.6, SaturatedFat 3.5, Cholesterol 82.7, Sodium 1163.9, Carbohydrate 45.5, Fiber 2.7, Sugar 3.3, Protein 34.3

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