Best Caribbean Smothered Chicken With Coconut Lime And Chiles Recipes

Caribbean Coconut Chicken image

Provided by ElizabethKnicely

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
0.5 (14 ounce) can coconut milk
salt, to taste
pepper, to taste
1 pinch crushed red pepper flakes

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.

Caribbean Chicken in Coconut Milk image

Provided by The Flying Chef

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

800 g chicken breasts, sliced into strips (up to 1 kg)
2 tablespoons peanut oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red chile, finely chopped
500 ml coconut milk
1 pinch saffron
1 teaspoon instant chicken bouillon granules
2 teaspoons sugar
1 tablespoon parsley, finely chopped, to garnish
1 tablespoon chives, finely chopped, to garnish
pepper
350 g long grain rice

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.

Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5

Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Provided by Carla Hall

Yield 4 servings

Number Of Ingredients 10

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

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.