Coffee With Coconut Milk Recipe Recipe For Chicken

COCONUT MILK COFFEE CREAMER

Coconut Milk Coffee Creamer image

Give your morning coffee a sweet, dairy-free twist with this homemade coconut milk creamer, sweetened with real maple syrup. Store in the refrigerator.

Provided by Kira Inman-Morrow

Categories Drinks Recipes Coffee Drinks Recipes Creamer

Time 5m

Yield 12

Number Of Ingredients 3

Ingredients

1 (14 ounce) can unsweetened coconut milk
2 tablespoons pure maple syrup
2 tablespoons vanilla extract

Steps:

Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 6.2 g, Sodium 4.7 mg, Sugar 2.3 g

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Ginataang Manok (Chicken Cooked in Coconut Milk) image

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

Provided by daplo

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
½ cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

Chicken Adobo with Coconut Milk (Adobo sa Gata) image

In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

Provided by Yana Gilbuena

Categories World Cuisine Recipes Asian Filipino

Time 1h40m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups spiced cane vinegar
1 ½ cups soy sauce
¾ cup brewed coffee
½ cup packed dark brown sugar
2 tablespoons coconut oil
8 chicken leg quarters
1 tablespoon coarsely chopped garlic
⅓ cup minced shallots
¼ cup minced garlic
3 tablespoons whole black peppercorns
6 bay leaves
cheesecloth and kitchen string
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
½ pound oyster mushrooms, sliced
1 ½ cups coconut cream
2 tablespoons ground turmeric
2 green onions, chopped

Steps:

Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g

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Cut the chicken breasts in half horizontally to create a total of 4 filets. Cover with saran wrap, and use a meat mallet to pound to an even thickness.
Combine the cornstarch, salt, ground ginger, garlic powder, onion powder, turmeric powder, black pepper, and paprika, and whisk together on a large plate.
Dredge the chicken in the dry seasoning blend, and shake off any excess coating. Place on a dry plate or cutting board and set to the side.
Heat a large cast iron skillet over medium-high heat. Add the butter and coconut oil, swirl to coat the pan. Turn the heat down to medium, and add the chicken filets. Saute for 3 - 5 minutes per side, or until the chicken is golden and the internal temperature reads 165 F on a meat thermometer. Remove the chicken to a plate, but don’t wipe out the pan.

Coffee With Coconut Milk Recipe Recipe For Chicken

COCONUT MILK COFFEE CREAMER

Give your morning coffee a sweet, dairy-free twist with this homemade coconut milk creamer, sweetened with real maple syrup. Store in the refrigerator.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

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