Coconut Milk Braised Chicken Recipes
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
COCONUT MILK-BRAISED CHICKEN
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
- Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
- Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
BRAISED CHICKEN WITH COCONUT MILK AND CURRY
From Daisy Martinez. The sofrito recipe can be found here recipe #444676. It makes more than you need. You can freeze the rest in 1/2 cup or 1 cup portions for later use.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pat the chicken pieces dry and season generously with salt and pepper. Pour enough oil into a large dutch oven to cover the bottom. Heat over medium high and lay as many pieces of chicken in the pan that will fit without crowding. Cook, turning as necessary, until browned on all sides. Adjust the heat to keep the the oil sizzling but not too hot. Remove chicken from the pot and repeat with the remaining pieces.
- Pour off all but 1/4 c of the fat from the pot. Add the sofrito, curry powder, and cloves and cook until the liquid has evaporated and the sofrito is sizzling. Lower the heat and whisk in the flour, then continue whisking until the flour absorbs all of the oil. Slowly pour in the chicken broth and coconut milk while continuing to whisk. Season lightly with salt and pepper and bring the sauce to a simmer over medium heat.
- Return the chicken to the pot, and cook until the chicken is very tender, about 25 minutes. Check the chicken a few times as it cooks to make sure the sauce is staying at a gentle simmer. Turn the chicken pieces over and move them around a bit too in order to make sure everything cooks evenly.
- Serve chicken and sauce over rice.
Nutrition Facts : Calories 1115, Fat 84.6, SaturatedFat 32.3, Cholesterol 325.1, Sodium 436.1, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 79
More about "coconut milk braised chicken recipes"
30 MINUTE COCONUT MILK BRAISED CHICKEN WITH SWEET …
From halfbakedharvest.com
4.1/5 Total Time 30 minsServings 6Calories 495 per serving
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. 3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
COCONUT MILK–BRAISED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (69)Estimated Reading Time 5 minsServings 2
- Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.
- Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
COCONUT MILK BRAISED CHICKEN (EASY RECIPE!) - THE ENDLESS ...
From theendlessmeal.com
5/5 (9)Total Time 2 hrs 20 minsCategory DinnerCalories 798 per serving
- In a small bowl, mix 2 tablespoons of the melted coconut oil with 1 teaspoon of the ginger paste, the lemongrass paste, and salt. In another small bowl, mix the remaining tablespoon of ginger paste with the lime zest and juice, garlic, green curry paste, and the cilantro stems.
- If there is a string tying your chicken, remove it. Dry the chicken with paper towels. Carefully seperate the skin from the chicken breast, trying not to tear the skin. Using a spoon, spread the mixture with the lemongrass under the chicken skin. If any gets on the chicken skin, remove it with paper towels or it will burn.
- Heat one tablespoon of oil in a large pot or braiser. Place the chicken in the pan, bottom side down to start, and sear it on all sides until it is nicely browned. Use a pair of tongs to turn the chicken, inserting one tong end into the chicken and gripping with the other tong end on the outside of the chicken. When brown, remove the chicken from the pan and pour out the oil. (See notes)
BEST COLOMBIAN COCONUT BRAISED CHICKEN RECIPE - HOW …
From 177milkstreet.com
Servings 4Total Time 40 minsCategory Mains
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
COCONUT BRAISED CHICKEN WITH THAI BASIL AND COCONUT MILK
From more.ctv.ca
Servings 4Total Time 1 hrCategory Dinner
- In a large oven-safe pan add stock, coconut milk, onion, garlic, salt and pepper. Mix well until evenly combined.
- Make sure chicken is patted dry and season both sides with salt and pepper. Evenly distribute the cumin seeds on the skin side of the chicken. Place the chicken skin side up in the pan with liquid, making sure to not crowd the pan. Place pan in oven for 40 mins or until chicken is fully cooked and the skin is brown and crunchy.
- Remove pan from oven and baste the chicken with the cooking liquid and softened onions from the pan.
SMOKY COCONUT MILK BRAISED CHICKEN | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
5/5 (8)Total Time 40 minsCategory DinnerCalories 369 per serving
- In the meantime, add smoked paprika, cinnamon, sea salt, and ground pepper to a small bowl. Mix. Set aside.
COCONUT MILK-BRAISED CHICKEN WITH HARISSA AND LIME ...
From cravingcalifornia.com
5/5 (2)Category DinnerCuisine Middle EasternCalories 762 per serving
- Heat the coconut oil in a large dutch oven (or a large saute pan) over medium-high heat. Season the chicken thighs with salt then place them into the pot skin side down. Cook for 5-7 minutes or until the skin is golden brown and crispy. Remove from the chicken from the pan.
- To the pot add the grated garlic, ginger and harissa paste. Saute 1-2 minutes until the garlic is fragrant. Next, add in the coconut milk, brown sugar, and a pinch of salt. Bring to a simmer then gently place the chicken thighs into the sauce skin side up.
- Put the pot into the oven uncovered and cook for 30 minutes. Remove from the oven and stir in the fish sauce and lime juice.
BRAISED CHICKEN IN COCONUT MILK RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (2)Estimated Reading Time 2 minsServings 4Calories 253 per serving
- Pour oil into a 10- to 12-inch nonstick frying pan over high heat, swirling to coat bottom. When oil is hot, add chicken and turn as needed to brown on both sides, 4 to 5 minutes total. Transfer to a rimmed plate.
- Add onion, garlic, and ginger to pan; stir often until onion is lightly browned, 2 to 3 minutes. Add coconut milk and 1/2 teaspoon salt; stir often until mixture boils. Add chicken and any accumulated juices, reduce heat, and simmer uncovered, turning pieces once, until no longer pink in center of thickest part (cut to test), 10 to 12 minutes total. Transfer chicken to a rimmed platter.
BRAISED CHICKEN IN COCONUT MILK - IMMACULATE BITES
From africanbites.com
5/5 (7)Total Time 1 hr 30 minsCategory MainCalories 457 per serving
- Rinse chicken with water, inside and out, then pat dry with paper towels. Rub inside and out chicken with salt, white pepper slipping salt under skin where possible and rubbing some into cavities. so that it's uniformly distributed. Or you may use creole salt Like I did.
- In a small pan combine garlic, ginger, thyme, and lemon grass. Mix with about 1-2 tablespoon oil or coconut milk
- Generously baste inner cavities of chicken with lemon grass mixture, apply some of the liquid from the mixture to exterior of the chicken- then refrigerate until ready to cook.
CHICKEN BRAISED IN COCONUT MILK RECIPE BY KRISTIN ...
From cookeatshare.com
5/5 (12)Total Time 30 minsCategory Quick And EasyCalories 299 per serving
- Heat the oil in a heavy skillet over moderately high heat. Add the chicken and cook for 3-4 minutes per side, until light brown. Transfer to a plate.
- Add the onion, garlic and ginger to the skillet and cook, stirring, for 3-4 minutes, until lightly browned. Add the coconut milk and salt, and bring to a gentle boil.
- Add the chicken back into the skillet. Reduce heat and simmer uncovered, for 18-20 minutes, turning the pieces once or twice.
COCONUT MILK AND THYME BRAISED CHICKEN THIGHS + LEGS RECIPE
From diethood.com
4.9/5 (8)Total Time 1 hr 15 minsCategory DinnerCalories 482 per serving
- Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides.
COCONUT-BRAISED CHICKEN WITH CHORIZO AND POTATOES RECIPE ...
From foodandwine.com
5/5 (3)Category ChickenServings 4Total Time 1 hr 45 mins
- Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.
COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES | FOR THE ...
From fortheloveofcooking.net
Cuisine AsianCategory MainServings 4Total Time 45 mins
SPICED COCONUT MILK BRAISED CHICKEN | LE CREUSET® OFFICIAL ...
From lecreuset.com
Servings 6-8Category Main Course
COCONUT MILK BRAISED CHICKEN RECIPES
From tfrecipes.com
Calories 587.4 caloriesFat 28.3 gCarbohydrate 84 gFiber 15.3 g
COCONUT- AND AJí AMARILLO–BRAISED CHICKEN RECIPE
From seriouseats.com
4.8/5 (6)Total Time 1 hrCategory Entree, Mains, Quick DinnersCalories 796 per serving
COCONUT MILK YIELDS BUTTERY BRAISED CHICKEN | AP NEWS
From apnews.com
Author Christopher Kimball
BEST SPICY BRAISED CHICKEN WITH COCONUT MILK, TURMERIC AND ...
From 177milkstreet.com
Servings 4Total Time 1 hrCategory Mains
COCONUT MILK BRAISED BLACK PEPPER CHICKEN WITH SWEET ...
From halfbakedharvest.com
4.5/5 (414)Total Time 1 hrServings 6Calories 312 per serving
BRAISED CHICKEN IN COCONUT CURRY — RONNIE FEIN
From ronniefein.com
COCONUT MILK YIELDS BUTTERY BRAISED CHICKEN - ABC NEWS
From abcnews.go.com
COCONUT MILK YIELDS BUTTERY BRAISED CHICKEN
From yahoo.com
COCONUT BRAISED CHICKEN | RECIPES - ROGER MOOKING
From rogermooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love