Best Coconut Lime Chicken Stew Recipes

Coconut Lime Chicken Stew image

Provided by Food Network

Time 1h40m

Yield 16 cups

Number Of Ingredients 22

1 cup lime juice
1 cup orange juice
3/4 cup chopped fresh cilantro
1/3 cup minced garlic
1 minced jalapeno or serrano pepper
Kosher salt and freshly ground black pepper
1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes
Kosher salt
1 pound red or Yukon potatoes, chopped
1/4 cup vegetable or peanut oil
1 cup chopped red onions
8 ounces mushrooms, sliced
4 ounces carrots, split lengthwise and sliced
5 scallions, sliced on the bias
5 cups chicken stock
Splash lime juice
4 cups canned diced tomatoes or diced fresh tomatoes
One 14-ounce can unsweetened coconut milk
1/4 cup brown sugar, plus more if needed
1 1/2 tablespoons curry powder
Sea salt and lime tortilla chips, for serving
Freshly chopped cilantro, for serving

Steps:

For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
Serve with chips and cilantro.

Coconut-Lime Chicken Stew with Rice Recipe - (3.9/5) image

Provided by Grammie926

Number Of Ingredients 15

1 tbsp (15 mL) vegetable oil
3 chicken breasts, bone-in, skinless
3 cups (750 mL) onions, coarsely chopped
11/2 cups (375 mL) red pepper, diced
2 tbsp (25 mL) garlic, finely chopped
3 tbsp (45 mL) fresh ginger, finely chopped
1/4 tsp (1 mL) chili flakes, or to taste
4 cups (1 L) sweet potato, finely diced
1 tsp (5 mL) salt, or to taste
6 cups (1.5 L) water
1 can (414-mL) coconut milk (light or regular)
⅔ cup (150 mL) jasmine or basmati rice
1/2 cup (125 mL) fresh cilantro, coarsely chopped
1 cup (250 mL) frozen peas, thawed
Zest and juice of 2 juicy limes

Steps:

1 In a large pot, heat oil over medium heat, add chicken breasts and cook until well browned on both sides, about 15 minutes. Remove and set aside; the chicken does not need to be cooked through at this point. 2 To the same pot add onions, red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about 5 minutes. 3 To the pot add the browned chicken, sweet potato, salt and water. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through. 4 Remove chicken and let cool enough to handle. While chicken is cooling add coconut milk, 2 cups (500 mL) water and rice. Cook until rice is done, about 20 minutes. 5 Coarsely chop or shred chicken and add to pot along with cilantro, peas, zest and juice. Serve.

COCONUT LIME CHICKEN STEW WITH RICE image

Categories Chicken

Yield 10 bowls

Number Of Ingredients 15

1 tbsp (15 mL) vegetable oil
3 chicken breasts, bone-in, skinless
3 cups (750 mL) onions, coarsely chopped
11/2 cups (375 mL) red pepper, diced
2 tbsp (25 mL) garlic, finely chopped
3 tbsp (45 mL) fresh ginger, finely chopped
1/4 tsp (1 mL) chili flakes, or to taste
4 cups (1 L) sweet potato, finely diced
1 tsp (5 mL) salt, or to taste
6 cups (1.5 L) water
1 can (414-mL) coconut milk (light or regular)
⅔ cup (150 mL) jasmine or basmati rice
1/2 cup (125 mL) fresh cilantro, coarsely chopped
1 cup (250 mL) frozen peas, thawed
Zest and juice of 2 juicy limes

Steps:

1 In a large pot, heat oil over medium heat, add chicken breasts and cook until well browned on both sides, about 15 minutes. Remove and set aside; the chicken does not need to be cooked through at this point. 2 To the same pot add onions, red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about 5 minutes. 3 To the pot add the browned chicken, sweet potato, salt and water. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through. 4 Remove chicken and let cool enough to handle. While chicken is cooling add coconut milk, 2 cups (500 mL) water and rice. Cook until rice is done, about 20 minutes. 5 Coarsely chop or shred chicken and add to pot along with cilantro, peas, zest and juice. Serve.