Caribbean Smothered Chicken With Coconut Lime And Chiles Recipes

CARIBBEAN COCONUT CHICKEN

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.

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME AND CHILES

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

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.

CARIBBEAN LIME CHICKEN

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!