Are you looking for a flavorful and tropical dish that will transport your taste buds to the Caribbean? Look no further than "Caribbean Coconut Chicken." This tantalizing dish combines the rich flavors of Caribbean spices with the creamy sweetness of coconut milk, resulting in a culinary delight that will satisfy even the most discerning palate. The succulent chicken is marinated in a blend of spices, then simmered in a creamy coconut sauce until fall-off-the-bone tender. Served with fluffy rice or your favorite sides, "Caribbean Coconut Chicken" promises an unforgettable dining experience.
Here are our top 9 tried and tested recipes!
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
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.
CREAMY CARIBBEAN CHICKEN & COCONUT SOUP
Make and share this Creamy Caribbean Chicken & Coconut Soup recipe from Food.com.
Provided by SolightlyUK
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim the spring onions and thinly slice.
- Peel the garlic and finely chop.
- Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
- Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
- Stir in the turmeric and cook for 1 minute.
- Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
- Add the pasta or spaghetti with the lemon slices and bring to the boil.
- Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
- Remove the lemon slices and add the chicken.
- Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
- Stir in the chopped coriander and ladle into heated bowls.
- Garnish with sprigs of fresh coriander and serve immediately.
CARIBBEAN COCONUT CHICKEN BITES
This recipe translates into finger food and hors d'oeuvres as easily as it is served for a main course.
Provided by Jerri Reed
Categories Appetizers and Snacks Tapas
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
- Place 2 slices mango in the center of each prosciutto slice.
- Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
- Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
- Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
- Pour beaten eggs onto a separate plate.
- Sprinkle coconut onto a third plate.
- Slice chicken rolls into 1 to 1 1/2-inch pieces.
- Roll chicken in the flour mixture and shake off any excess flour.
- Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
- Roll chicken in coconut.
- Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
- Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
- Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
- Place chicken rolls on a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
- Splash chicken rolls with lime juice and serve alongside lime wedges.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 22.1 g, Cholesterol 83.2 mg, Fat 30 g, Fiber 4.9 g, Protein 17.9 g, SaturatedFat 16 g, Sodium 270.3 mg, Sugar 4.8 g
CARIBBEAN COCONUT CHICKEN
This dish is a little spicy, a little sweet and very delicious. I like to garnish it with some flaked coconut and chopped peanuts. Rice is the perfect side dish to enjoy with the coconut sauce.
Provided by Geema
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
- Dredge chicken breasts in remaining mixture.
- Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
- Stir in reserved onion mixture, cream of coconut and soy sauce.
- Cover and reduce heat; simmer 20 minutes or until chicken is done.
- I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
CARIBBEAN COCONUT CHICKEN
Make and share this Caribbean Coconut Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHICKEN IN COCONUT MILK (MARTINIQUE, CARIBBEAN)
This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !
Provided by twissis
Categories Chicken
Time 55m
Yield 4 Main-Dish Servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
- Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
- Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.
Nutrition Facts : Calories 1368.7, Fat 87.3, SaturatedFat 39.8, Cholesterol 243.8, Sodium 284.9, Carbohydrate 85.5, Fiber 1.5, Sugar 79.2, Protein 60
CARIBBEAN PINEAPPLE/COCONUT CHICKEN
Steps:
- In an 8-inch skillet-saute pineapple in oil till lightly browned-remove to plates-then add the chicken to the same pan-cook till browned-mix all ther ingredients and add to chicken-cover and simmer 12-15 min.-arrange the chicken on the pineapple slices on plates-spoon sauce over chicken and sprinkle with a litte more coconut.
CARIBBEAN COCONUT CHICKEN
This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.
Provided by Tia
Categories World Cuisine Recipes Latin American Caribbean
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
- Stir onions, green bell peppers and red bell peppers 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 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 9.9 g, Sodium 87.2 mg, Sugar 3.7 g
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
Tips:
- Use fresh coconut milk: Fresh coconut milk adds a rich, creamy flavor to the dish. If you don't have fresh coconut milk, you can use canned coconut milk, but the flavor will not be as good.
- Marinate the chicken: Marinating the chicken in a mixture of coconut milk, spices, and herbs helps to infuse the chicken with flavor and makes it more tender.
- Use a heavy-bottomed pot: A heavy-bottomed pot helps to distribute the heat evenly and prevent the chicken from burning.
- Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from drying out.
- Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is just cooked through, about 10-12 minutes per side.
- Serve the chicken with rice and vegetables: Coconut chicken is traditionally served with rice and vegetables. This makes a complete and balanced meal.
Conclusion:
Caribbean coconut chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a mixture of coconut milk, spices, and herbs, then cooked until tender. The result is a flavorful and moist dish that is sure to please everyone. Whether you're cooking for a family dinner or a party, Caribbean coconut chicken is a great choice.
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