Thai Coconut Lime Chicken With Peppers Recipes

THAI COCONUT LIME CHICKEN

Steps:

• Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
• Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
• Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
• Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
• Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
• When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!

THAI COCONUT CHICKEN

Steps:

• Wash rice by rinsing with water until it runs clear. Drain and add measured water and salt. Cook according to the directions specific for your rice. (Mine says to bring to a boil and then simmer for 15 - 20 minutes.).
• Oil and heat frying pan on medium heat.
• Wash chicken and pat dry. Rub generously with Thai seasoning. Place in hot pan. Flip your chicken when it's golden.
• Wash and chop carrots. Add them to the pan.
• Wash and chop the pepper. Add it to the pan. Season your veggies if you like.
• Cook until chicken is ready. If you're practiced the chicken will be ready to come out of the pan right after the rice is finished.
• Plate rice onto a platter with edges and top with chicken. This lets the chicken rest before serving.
• Poor coconut cream into the pan with the veggies. Cook for 1 - 2 minutes stirring to get the good flavours off the bottom of the pan. Serve veggies & sauce over the chicken & rice.
• Squeeze half a lime over the paltter. Garnish with remaining lime and coconut.

COCONUT-LIME CHICKEN WITH THAI GARNISHES

Steps:

• In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
• Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

THAI COCONUT LIME CHICKEN WITH PEPPERS

Steps:

• Preheat oven to 425-F Lightly oil a baking dish that is at least 2 inches deep and big enough to hold the chicken breasts without touching. In a measuring cup mix the coconut milk, lime, cayenne and 1 tbsp of the sugar. In the baking dish, toss the peppers and garlic with half of the coconut milk mixture. Place the chicken on top of the peppers and drizzle with the remaining coconut milk mixture. Sprinkle the remaining sugar over the chicken. Bake uncovered about 25 minutes, until the tops are browned and the breasts are 160-F on an insta-read thermometer.