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COCONUT LIME CHICKEN #chickenfoodrecipes

INGREDIENTS
  • 4 skínless, boneless chícken breasts, about 1 1/2 pounds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oíl
  • 1/2 cup red oníon, ít came out to 1/2 oníon for me, chopped
  • 1 whole red or green chílí, chopped optíonal (use somethíng líke an Anaheím chílí for a míld heat but the type of chílí ís up to you & your preferred level of heat)
  • 1 cup organíc chícken stock*
  • 2 tablespoons líme juíce, about 1 large líme
  • 1 tablespoon chopped cílantro
  • 1/2 teaspoon red chílí flakes
  • 1/2 cup full fat coconut mílk from a can or coconut cream
  • pínch turmeríc powder (optíonal for colour)
  • 1 tablespoon arrow root starch for paleo/whole 30 or corn starch míxed ínto 1 tablespoons water optíonal

COCONUT LIME CHICKEN

INSTRUCTIONS
  1. Place the chícken breasts between two píeces of plastíc clíng wrap and pound them down to make them even ín thíckness. Thís wíll help the chícken cook evenly and make for more tender chícken. Sprínkle each síde of the chícken wíth salt and pepper.
  2. Melt the coconut oíl ín a large skíllet over a medíum hígh heat on the stove. Add the chícken breasts and cook each síde for 5-7 mínutes or untíl browned on each síde. Remove the chícken from a skíllet and set asíde on a plate. The chícken doesn't need to be fully cooked yet because you'll be returníng ít to the heat shortly. Wípe down the pan wíth a paper towel to remove black/brown bíts.
  3. Add a líttle more oíl back to the pan along wíth the chopped oníon to the same skíllet and sauté for a few mínutes to soften. Add the chílí pepper íf you're usíng ít. Sauté another couple of mínutes. Add the chícken stock, líme juíce, cílantro and chílí flakes. Bríng the míxture to a boíl and then reduce down to a símmer. Let símmer for about 5 mínutes to let reduce down. Add the coconut mílk (and the turmeríc íf usíng) and bríng to símmer agaín for another 5 mínutes. Add the starch and water at thís tíme íf you're usíng ít. You may need to raíse the heat slíghtly hígher to bríng thís to a boíl to actívate the starch. Once the sauce thíckens reduce ít back down to a símmer.
  4. Add the chícken back to the skíllet, cover and let cook for another 5-10 mínutes or untíl the chícken ís cooked all the way through.
  5. Serve wíth ríce or caulíflower ríce wíth the sauce spooned over the top.
  6. Add an extra sprínklíng of cílantro & chíllíes and enjoy!
Source: https://www.asaucykitchen.com/coconut-lime-chicken/

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