Caribbean Coconut Chicken Bites Recipes

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CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM



Caribbean Coconut Chicken Bites With Mango Cream image

The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.

Provided by startnover

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs boneless skinless chicken, cut into bite size pieces
2 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk (may need more if the batter is to thick)
1 tablespoon rum extract
1 tablespoon coconut extract
4 -5 slices white bread
3/4 cup flaked coconut
oil (for frying)
1 large ripe mango, peeled and pitted
1 cup sour cream
1 tablespoon coconut extract
1/3 cup sugar

Steps:

  • Mango cream:.
  • Place the mango in a mini food processor and pulse till it is a pulp.
  • Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
  • For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
  • In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
  • Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
  • Set this aside.
  • Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
  • Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
  • Mix toasted bread crumbs in a third bowl with the coconut.
  • Preheat a deep fryer with oil according to the directions of the fryer.
  • Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
  • Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
  • Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
  • After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
  • I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
  • Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2

CARIBBEAN COCONUT CHICKEN



Caribbean Coconut Chicken image

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

1/2 small onion, chopped
2 garlic cloves
1/2 teaspoon dry crushed red pepper
1/4 cup ground peanuts
1 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
2 teaspoons grated fresh lemon rind
6 bone-in chicken breast halves, skinned
2 tablespoons butter
1 (15 ounce) can cream of coconut
1 tablespoon soy sauce

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.

COCONUT CHICKEN BITES



Coconut Chicken Bites image

Make and share this Coconut Chicken Bites recipe from Food.com.

Provided by JANIC412

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb chicken breast (cut into 2-inch or 3-inch pieces)
1 cup coconut (flaked or shredded)
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 egg, lightly beaten
1/3 cup butter, melted

Steps:

  • Heat oven to 400°F.
  • Mix flour, coconut, salt, pepper and garlic powder together.
  • Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
  • Drizzle with melted butter.
  • Bake approximately 25 minutes or until the chicken is browned and cooked through.
  • Turn once during cooking.
  • This is good served with an apricot or plum dipping sauce. Jan.

Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57

CARIBBEAN COCONUT CHICKEN



Caribbean Coconut Chicken image

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

4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
0.5 (14 ounce) can coconut milk
salt, to taste
pepper, to taste
1 pinch crushed red pepper flakes

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.

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