Coconut Lime Rickey Recipes Recipe For Chicken

COCONUT LIME CHICKEN

Steps:

• Add your cooking fat of choice to a large skillet and heat on medium high heat.
• Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
• Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
• Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
• Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
• Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
• Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!

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.

COCONUT LIME CHICKEN PIECES

Steps:

• Slice chicken breasts in half horizontally, then cut into thin strips. Place chicken strips in a bowl; stir in lime juice to marinate at least 1 hour and up to 2 hours.
• Place 1/4 cup honey into a bowl; whisk coconut and flour together in another bowl. Dip chicken strips into honey to coat; roll chicken through flour mixture to coat. Discard excess honey and coconut mixture.
• Heat olive oil in a skillet over medium-high heat; fry chicken pieces until browned, crisp, no longer pink at the center, and an instant-read thermometer inserted into the center should reads at least 165 degrees F (74 degrees C). Sprinkle with lime zest.

COCONUT LIME RICKEY

Steps:

• Add all ingredients together, except the lime wedge, to a cocktail shaker filled with ice cubes.
• Shake vigorously until blended.
• Or Whizz up in a blender.
• Strain mixture into a cocktail glass.
• Squeeze lime wedge into the drink and toss it in.

LIME AND COCONUT CHICKEN

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

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

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.