COCONUT LIME CHICKEN PIECES
This was a throw-it-together recipe when I didn't know what to make one night that turned out great. And it was improved with the help of my some of my brilliant fellow Allrecipes Canadian Allstar sisters: Jan, Lindsay, Michele, Debbie, Vera. Thank you, ladies!
Provided by CoachJen
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 37.3 g, Cholesterol 67.2 mg, Fat 20.7 g, Fiber 4.4 g, Protein 27.9 g, SaturatedFat 14.5 g, Sodium 68.8 mg, Sugar 19.6 g
QUICK - COCONUT LIME CHICKEN
A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.
Provided by Duncan H.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- On the top of the stove heat a skillet / saute or frying pan.
- Add the olive oil to stop the chicken from sticking.
- Brown the chicken breasts on both sides for colour only.
- Place the browned chicken in an oven proof dish.
- Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
- Pour over the chicken the coconut/lime/chilli mix.
- Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
- Use the cooking juices as a sauce when serving.
Nutrition Facts : Calories 560.1, Fat 41.9, SaturatedFat 28.2, Cholesterol 92.8, Sodium 168.8, Carbohydrate 14.5, Fiber 3.5, Sugar 9.8, Protein 34.5
SPICY CREAMY COCONUT CLAY POT CHICKEN
This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.
Provided by Kookaburra
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
- If cooking conventionally, pre-heat oven to 180°C.
- Chop chicken into large chunks, about 6cm (2 1/2") square.
- In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
- If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
- Add onion mixture to the pan and fry for about 30 seconds until aromatic.
- Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
- Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
- Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
- For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
- For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
- For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
- At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
- Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
- Remove from oven and stir in the juice of HALF the lime (or to taste).
- Taste and add a little salt if necessary.
- Serve over steamed jasmine rice and garnish with coriander leaves.
Nutrition Facts : Calories 653.3, Fat 35.5, SaturatedFat 22.4, Cholesterol 210, Sodium 354.8, Carbohydrate 30.8, Fiber 1.3, Sugar 21.9, Protein 53.7
LIME AND COCONUT CHICKEN
Stir fry lime and coconut chicken
Provided by chempsall
Time 1h
Yield Serves 4
Number Of Ingredients 0
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
COCONUT LIME CHICKEN PIECES
This was a throw-it-together recipe when I didn't know what to make one night that turned out great. And it was improved with the help of my some of my brilliant fellow Allrecipes Canadian Allstar sisters: Jan, Lindsay, Michele, Debbie, Vera. Thank you, ladies!
Provided by CoachJen
Categories Fried Chicken
Time 1h35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 37.3 g, Cholesterol 67.2 mg, Fat 20.7 g, Fiber 4.4 g, Protein 27.9 g, SaturatedFat 14.5 g, Sodium 68.8 mg, Sugar 19.6 g
COCONUT-LIME CHICKEN WITH THAI GARNISHES
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464 g, Fat 29 g, Fiber 1 g, Protein 42 g, SaturatedFat 14 g
COCONUT LIME CHICKEN
Time 1h30m
Number Of Ingredients 9
Steps:
- In a small bowl mix together lime zest, lime juice, and coconut milk. Prick chicken strips several times with a fork then place into coconut milk mixture. Cover and refrigerate for 1 hour to overnight. Fill a heavy duty pot with 4 tablespoons oil and turn heat to low - medium heat (a 4 on my stove). Place corn starch in one bowl, eggs in another and coconut flakes in a third. Pull out one chicken strip from coconut milk and place into corn starch. Roll around cornstarch until well coated. Transfer chicken to egg and coat well. Transfer chicken to coconut and coat well. Place on a plate and continue the same process with remaining chicken. Once done, oil should be hot and ready. Place prepared chicken into oil a few pieces at a time. Cook until chicken is golden in color, flipping as needed. Chicken should reach an internal temperature of 170*F if tested with a digital food thermometer. While chicken is cooking, pour coconut lime marinade into a sauce pan. Bring to a boil stirring regularly. This is the same marinade the chicken was in so we want to kill off any chicken juice. Allow to boil for 1 - 2 minutes. Then remove from heat. In a small bowl combine 1 Tablespoon corn starch & 1 Tablespoon water and mix until cornstarch is dissolved. Pour mixture into coconut lime marinade and whisk constantly until mixture thickens. Serve sauce as a dip or pour over cooked chicken. Serve Immediately.
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
More about "coconut lime chicken pieces recipes"
COCONUT LIME CHICKEN (DAIRY FREE) - A SAUCY KITCHEN
From asaucykitchen.com
Reviews 474Calories 317 per servingCategory Mains
- Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
- Melt the coconut oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for 5-7 minutes or until browned. Flip over and cook another few minutes to brown the next side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
- Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
- Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
COCONUT LIME CHICKEN - THE WHOLE COOK
From thewholecook.com
4.9/5 (38)Total Time 25 minsCategory EntreeCalories 407 per serving
- 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.
LIME-COCONUT CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
3/5 Servings 4
- In a medium bowl, combine 1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the chicken and toss to coat. Refrigerate for 1 hour or overnight.
- Heat a large nonstick skillet over moderately high heat. Add the chicken, season with salt and pepper and cook, shaking the pan occasionally, until browned and just cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 1 teaspoon of oil in the skillet. Add the scallions and watercress stems and cook until crisp-tender and lightly browned, 2 to 3 minutes. Add the watercress leaves and cook, stirring, until wilted, 1 to 2 minutes. Transfer the watercress to the plate with the chicken.
- Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir the chicken and watercress into the sauce, season with salt and pepper and warm through. Add the cilantro and serve immediately.
LIME & COCONUT CHICKEN | OUR MENU | COOK
From cookfood.net
COCONUT LIME CHICKEN PIECES GOOD RECIPES
From familytopsecretrecipes.blogspot.com
LIME CHILLI COCONUT CHICKEN - SUGAR SALT MAGIC
From sugarsaltmagic.com
COCONUT-LIME FLATTENED CHICKEN | CHICKEN.CA
From chicken.ca
ONE-POT COCONUT ROASTED CHICKEN RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
THE BEST GRILLED CHICKEN THIGHS - IFOODREAL.COM
From ifoodreal.com
COCONUT LIME CHICKEN - YOUR RECIPE BLOG
From yourrecipeblog.com
COCONUT-LIME FLATTENED CHICKEN » CHICKEN FARMERS OF SASKATCHEWAN
From saskatchewanchicken.ca
COCONUT LIME GRILLED CHICKEN MARINADE - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
COCONUT LIME CHICKEN DRUMSTICKS - WILL COOK FOR SMILES
From willcookforsmiles.com
CREAMY COCONUT LIME CHICKEN - THE ALMOND EATER
From thealmondeater.com
COCONUT LIME CHICKEN 30 MINUTE EASY RECIPE | THE FOODIE AFFAIR
From thefoodieaffair.com
CRISPY COCONUT LIME CHICKEN - A LITTLE AND A LOT
From alittleandalot.com
BEST CHICKEN MARINADE | COCONUT LIME CHICKEN • THE FRESH COOKY
From thefreshcooky.com
BAKED CRISPY COCONUT CHICKEN + CREAMY COCONUT-LIME DIP
From cleanfoodcrush.com
CREAMY COCONUT LIME CHICKEN — LET'S DISH RECIPES
From letsdishrecipes.com
COCONUT LIME CHICKEN RECIPE - PINCH OF YUM
From pinchofyum.com
BEST CRISPY COCONUT SESAME CHICKEN WITH SOY LIME DIPPING …
From foodnetwork.ca
COCONUT LIME CHICKEN PIECES RECIPE
From crecipe.com
COCONUT LIME CHICKEN - BAKED CHICKEN WITH COCONUT AND LIME
From runningtothekitchen.com
CREAMY COCONUT MILK CHICKEN WITH CILANTRO LIME - LITTLE BROKEN
From littlebroken.com
COCONUT LIME CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
COCONUT LIME CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT LIME CHICKEN • SALT & LAVENDER
From saltandlavender.com
COCONUT LIME CHICKEN - THE DEFINED DISH
From thedefineddish.com
CREAMY COCONUT LIME CHICKEN & VEGETABLES ⋆ 100 DAYS OF REAL …
From 100daysofrealfood.com
ONE PAN COCONUT LIME CHICKEN - SWEETERWITHSUGAR.COM
From sweeterwithsugar.com
ONE PAN COCONUT LIME CHICKEN | 12 TOMATOES
From 12tomatoes.com
COCONUT LIME CHICKEN RECIPE (SCD, PALEO, WHOLE30)
From alifeofhappenstance.com
COCONUT LIME CHICKEN SKILLET RECIPE - $5 DINNERS
From 5dollardinners.com
LIME-COCONUT CHICKEN RECIPE | MYRECIPES
From myrecipes.com
COCONUT LIME CHICKEN - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
COCONUT CILANTRO LIME CHICKEN - THE LIFE JOLIE
From thelifejolie.com
COCONUT LIME CHICKEN PIECES - FRIED CHICKEN RECIPES
From worldrecipes.org
COCONUT-LIME CHICKEN CURRY | CANADIAN LIVING
From canadianliving.com
SPICY COCONUT LIME CHICKEN CURRY & NOODLES – NONA LIM
From nonalim.com
You'll also love