Best 5 Caribbean Smothered Chicken With Coconut Lime And Chiles Recipes
Embark on a culinary adventure to the vibrant shores of the Caribbean with our exploration of the tantalizing dish, "Caribbean Smothered Chicken with Coconut Lime and Chiles." This delectable recipe promises an explosion of flavors, where the savory richness of chicken meets the tangy embrace of lime and the fiery kiss of chiles, all harmonized by the soothing caress of coconut. Prepare to embark on a sensory journey that will transport you to the heart of the Caribbean, leaving your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME AND CHILES
What "smothering" means in soul-food terms is coating a slow-cooked meat with a blanket of saucy aromatics that end up as gravy -- according to chef Carla Hall.
Provided by Adapted from
Yield 4
Number Of Ingredients 12
Steps:
- 1 Season the chicken generously all over with salt and pepper
- 2 Heat the oil in a large, shallow Dutch oven or deep saute pan over medium-high heat
- 3 Add the chicken to the pan, skin sides down
- 4 Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered
- 5 (They will not be cooked through
- 6 )
- 7 Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low
- 8 Cook for about 4 minutes, stirring occasionally, or until they pick up some color
- 9 Add the garlic, chile pepper and 1/2 teaspoon each of salt and pepper
- 10 Cook, stirring, for 1 minute, then pour in the coconut milk and water
- 11 The browned skin on the thighs should remain above the level of liquid
- 12 Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed
- 13 Cover and cook for about 20 minutes, or, until the chicken is cooked through
- 14 Discard the thyme sprigs
- 15 Uncover and stir in the lime juice
- 16 Cook for about 5 minutes, then stir in the curry powder and lime zest
- 17 Scatter some thyme leaves on top
- 18 Serve (with or without the chile pepper), with lime wedges
Nutrition Facts : Calories 320 calories, Fat 13 g, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g
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.
GRILLED CARIBBEAN LIME CHICKEN
With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
CARIBBEAN CHICKEN IN COCONUT MILK
Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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 LIME CHICKEN
Make and share this Caribbean Lime Chicken recipe from Food.com.
Provided by alligirl
Categories Chicken Breast
Time 35m
Yield 7-8 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Rinse chicken pieces and pat dry.
- Place chicken pieces on broiler pan.
- Broil 4-5 inches from heat for approximately 20 minutes.
- Meanwhile, stir remaining ingredients together .
- Brush chicken with mixture on both sides.
- Broil for another 5 - 15 minutes, until no longer pink.
- Brush with mixture often during last 5 minutes of cooking.
- Note: Watch carefully after brushing mixture on chicken!
Nutrition Facts : Calories 223.6, Fat 16.1, SaturatedFat 4.3, Cholesterol 69, Sodium 210.3, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 17.3
Tips:
- Use a Dutch oven or other heavy-bottomed pot: This will help to evenly distribute the heat and prevent the chicken from sticking.
- Brown the chicken in batches: This will help to create a flavorful crust on the outside of the chicken.
- Don't overcrowd the pot: If you overcrowd the pot, the chicken will not brown properly.
- Cook the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Use a variety of vegetables: This will add flavor and color to the dish.
- Add the coconut milk and lime juice at the end of cooking: This will help to preserve their flavor.
- Serve the chicken with rice or your favorite side dish: This dish is also delicious served with tortillas or bread.
Conclusion:
Caribbean Smothered Chicken with Coconut, Lime, and Chiles is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is browned and then simmered in a flavorful sauce made with coconut milk, lime juice, and chiles. The result is a tender and juicy chicken that is packed with flavor. This dish is sure to be a hit with your family and friends.
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