Best Lime And Coconut Chicken Recipes

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
• Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

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.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
• Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
• Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
• Mix in lime juice.
• Season with salt and pepper.
• Divide rice between 4 bowls.
• Ladle soup over rice.
• Sprinkle with green onions and cilantro.
• Pass lime wedges separately.
• Serve.

COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
• Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
• Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
• Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
• To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
• Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
• Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
• Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES

Steps:

• Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
• Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
• Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

COCONUT-CHICKEN SOUP WITH CHILE AND LIME

Steps:

• Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
• Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
• Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
• Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.

LIME, CHILLI AND COCONUT CHICKEN

Steps:

• Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
• Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
• Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
• Seal the container and place it in the fridge for at least an hour.
• Remove from the fridge and heat a frying pan on medium-high heat on the stove.
• Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
• After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
• Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

COCONUT-LIME TURKEY OR CHICKEN AND RICE SOUP

Steps:

• Slice 5 to 6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half.
• Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and brown sugar or splenda. Let simmer on low for 20 minutes or until flavors are well blended.
• While the soup base simmers, shred apart the leftover turkey or chicken into bit-sized pieces until you have 2 cups. After 20 minutes remove the garlic and ginger pieces and add diced chicken, light coconut milk, and green tabasco sauce or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough the soup won't boil after the coconut milk has been added.
• After 6 minutes add the cooked brown rice and let it simmer for a couple minutes while you wash and chop the cilantro. Add cilantro and simmer for 1 to 2 minutes more. Serve hot with sliced limes to squeeze into the soup if desired.

LIME AND COCONUT CHICKEN

Steps:

• Cut the chicken into bite sized pieces, thread onto the wooden kebab sticks. Mix together the cordial, crushed garlic, zest and juice of the lime, half of the chilli and 2 tbsps of olive oil, pour a little of the dressing over the chicken sticks to lightly coat, reserve the remainder, marinate for at least 20 mins.
• Heat the remaining oil in a large saucepan, add the onion and the remaining chilli, soften over a gentle heat. Add the rice and stir, pour in the coconut milk, fill the can with water and add, stir and simmer for 10 mins, add the red pepper cubes and cook for a further 10 mins, stirring at regular intervals until the rice is cooked. Stir in the chopped coriander.
• Cook the chicken skewers on the barbeque or in a griddle pan for approx. 15-20 mins until cooked through, turning at regular intervals.
• Serve the chicken skewers on a bed of the rice, with the reserved dressing drizzled over.

LIME AND COCONUT CHICKEN

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