Caribbean Coconut Chicken Bites Recipes

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

Steps:

• Mango cream:.
• Place the mango in a mini food processor and pulse till it is a pulp.
• Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
• For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
• In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
• Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
• Set this aside.
• Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
• Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
• Mix toasted bread crumbs in a third bowl with the coconut.
• Preheat a deep fryer with oil according to the directions of the fryer.
• Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
• Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
• Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
• After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
• I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
• Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

Steps:

• Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve.
• Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.

Steps:

• Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
• Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
• Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
• While chicken is simmering, boil the rice until tender, drain.
• To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

Steps:

• Heat oven to 400°F.
• Mix flour, coconut, salt, pepper and garlic powder together.
• Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
• Drizzle with melted butter.
• Bake approximately 25 minutes or until the chicken is browned and cooked through.
• Turn once during cooking.
• This is good served with an apricot or plum dipping sauce. Jan.

Steps:

• Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
• Place 2 slices mango in the center of each prosciutto slice.
• Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
• Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
• Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
• Pour beaten eggs onto a separate plate.
• Sprinkle coconut onto a third plate.
• Slice chicken rolls into 1 to 1 1/2-inch pieces.
• Roll chicken in the flour mixture and shake off any excess flour.
• Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
• Roll chicken in coconut.
• Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
• Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
• Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
• Place chicken rolls on a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
• Splash chicken rolls with lime juice and serve alongside lime wedges.

Steps:

• Preheat oven to 425ºF (220ºC).
• In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
• Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
• Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Steps:

• Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.

Steps:

• Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
• Dredge chicken breasts in remaining mixture.
• Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
• Stir in reserved onion mixture, cream of coconut and soy sauce.
• Cover and reduce heat; simmer 20 minutes or until chicken is done.
• I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.