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
THYME & LIME CHICKEN (SALLYE)
"Put de lime in de coconut" NO NO NO, put it in the chicken sauce An authentic Caribbean dish that I hope you will enjoy
Provided by sallye bates
Categories Chicken
Time 3h15m
Number Of Ingredients 9
Steps:
- 1. Place chicken in an ovenproof dish, skin side down. Using a sharp knife, make a slit lengthwise along the thigh bone of each piece Mix the scallions with a little salt and pepper and press the mixture into the slit
- 2. Mix together the thyme, garlic, lime juice and 4 tablespoons of melted butter in a small bowl and spoon over each piece of chicken Spoon the remaining butter over the top Cover the chicken loosely with plastic wrap and marinate for at least 2 hours in the fridge
- 3. Preheat the oven to 375º Remove plastic wrap from chicken and cover dish with foil, sealing the edges Bake for 1 hour, then remove the foil Cook for about 5 more minutes to brown Serve hot over a bed of rice, garnishing with lime slices and cilantro sprigs.
THYME AND LIME CHICKEN
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. TIP: you may need to use two limes, depending on their size and juiciness. Or, for a less sharp flavor, use lemons instead. Cook time doesn't include several hours/overnight marinating time.
Provided by mersaydees
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
- In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
- Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
- Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.
Nutrition Facts : Calories 561.9, Fat 46, SaturatedFat 19, Cholesterol 203.7, Sodium 297.5, Carbohydrate 3.7, Fiber 0.8, Sugar 0.6, Protein 33
THYME-LIME CHICKEN WITH CARIBBEAN SLAW
Here's another great dish for your chicken breast recipe folder-made with lime juice and fresh thyme and served on a bed of tangy Caribbean-style coleslaw.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
- Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
- Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
- In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
- For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
THYME-LIME CHICKEN
This recipe cleverly combines thyme and lime juice in a fresh-tasting basting sauce. You can also grill the chicken when weather permits.-Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime zest, garlic, salt and pepper. , Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently.
Nutrition Facts :
ROSEMARY LIME CHICKEN
I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.-Nicole Harris, Mt. Union, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.
Nutrition Facts : Calories 244 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 389mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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