SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
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
CLAY-POT CHICKEN
A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!
Provided by Luschka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celcius.
- Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
- Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
- Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
- Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
- Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
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