COCONUT LIME SKILLET CHICKEN RECIPES
COCONUT LIME SKILLET CHICKEN RECIPE - RECIPES.NET
A creamy coconut and lime sauce gives so much flavor to this skillet chicken recipe. This baked dish comes together quickly and is great on a weeknight.
Provided by Lucy Murphy
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees
- In an oven proof skillet, on medium-high heat, melt the butter.
- When the butter is hot, sear the chicken, skin side down, by cooking until brown and crispy, about 3-5 minutes.
- Flip chicken, and cook 1-2 minutes on the other side.
- Then remove chicken from pan, and set aside for a minute. Add the chicken stock, coconut cream, ginger paste, red pepper flakes, and lime juice to the butter drippings still in the pot. Whisk together until smooth and creamy.
- Bring to a boil, then add chicken back into the pan, and put the whole pan in the preheated oven and cook until internal temperature reaches 165 degrees, approximately 20-25 minutes.
- If you want to crisp up the skin of the chicken a little more, turn oven to broil, and broil 1-2 minutes until golden brown.
- Remove from oven and serve.
Nutrition Facts : CarbohydrateContent 4.63g, CholesterolContent 202.79mg, FatContent 45.57g, FiberContent 0.57g, ProteinContent 34.06g, SaturatedFatContent 19.19g, ServingSize 5.00 , SodiumContent 226.79mg, SugarContent 0.00, UnsaturatedFatContent 15.22g
LIME-COCONUT CHICKEN RECIPE | MYRECIPES
Tangy watercress balances sweet coconut milk in this quick skillet dish.
Provided by Grace Parisi
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, combine 1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the chicken and toss to coat. Refrigerate for 1 hour or overnight.
- Heat a large nonstick skillet over moderately high heat. Add the chicken, season with salt and pepper and cook, shaking the pan occasionally, until browned and just cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 1 teaspoon of oil in the skillet. Add the scallions and watercress stems and cook until crisp-tender and lightly browned, 2 to 3 minutes. Add the watercress leaves and cook, stirring, until wilted, 1 to 2 minutes. Transfer the watercress to the plate with the chicken.
- Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir the chicken and watercress into the sauce, season with salt and pepper and warm through. Add the cilantro and serve immediately.
- Serve With: Steamed rice
- Wine Recommendation: The lime-coconut sauce calls for a wine with a citrusy acidity of its own. Pick an Australian Riesling, such as the 1998 Grosset Polish Hill or the 1998 Pikes.
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