Coconut Lime Chicken Stew With Rice Recipes

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

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

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.

COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
• Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
• Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
• Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
• To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
• Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
• Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
• Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
• Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

COCONUT-LIME CHICKEN

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.

GINGER-LIME CHICKEN WITH COCONUT RICE

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.