There are approximately 4.5 billion ways you can cook chicken. And yet, it seems most people get in a chicken rut: chicken Alfredo, baked chicken, grilled chicken, blah blah blah. If you haven’t yet figured it out, one of my goals here is to get you out of your food rut – whether it be a side dish rut or a skillet meal rut.
Recently, I have a love affair with coconut. Not gonna lie, I’m putting it in just about everything: cake, granola, muffins, cake, eggs in coconut oil, cake, coffee, cake, and sometimes coffee cake. I’m also using a lot more coconut milk because I like sniffing it. I just like sniffing coconut in general. I think this might be getting out of hand – my mom is concerned. “It was pretty good – but there’s coconut in it again.”
This week as part of my Cooking Through Stacy’s Stash series, we’re tackling a recipe for Coconut Milk Chicken from my blogging colleague’s ebook, Much Ado About Chicken. I have never tried one of Debra’s recipes that didn’t rock my world. Her recipes kick tail. For this recipe, I didn’t have to make any changes – I just used what I had in the house, so my recipe below varies just a tiny bit – and I also gave the amounts I used for each item.
So, here’s the deal – I know a lot of y’all have allergy issues, or cook for someone who has allergies. Debra’s family knows a LOT about this area…in fact, this cookbook is mostly free of all common allergens! She even includes a chart for you with her recipes listed and the possible allergens in each recipe. Every recipe is free of: eggs, gluten, wheat, corn, and soy.
**Note: SMC is not an affiliate for this book – I just want to pass the word along so you can benefit!** See below for special 24 hour coupon code for SMC readers.
If you have food allergies, or know someone with allergies, this cookbook is right up your alley – no tweaking required. And I know some of you probably get weary of the constant conversion thing…I don’t, because I’m weird like that. Does someone smell coconut?
I chose this recipe for Coconut Milk Chicken because I have this thing for coconut, in case you didn’t know. And, sometimes a girl needs something other than chocolate cake. BHAAHAHAHAH! That was a total joke! Funny, huh?
I had to make NO conversions for this recipe – which isn’t as challenging for me…but some days, I need non-challenging stuff because I have a 4 year old who exhibits enough of that. 😉
I used this coconut milk from Trader Joe’s because it’s my favorite and the price is right…maybe it’s my favorite BECAUSE the price is right. It’s just not the same without Bob Barker. But, I digress. Every time I get around to visiting a TJ’s, I stock up on this milk. You might want to use a full fat can to get a thicker sauce, but I was out…so use what ya got, right?
Also, I served mine over cilantro cauli-rice instead of “normal” rice. I read on Maria Mind Body Health to pan fry it instead of steam it…works AWESOMELY. Does someone smell coconut?
I added some cilantro to my “rice,” as Debra recommends and it really took this dish to the next level. Cilantro has a habit of doing that. It’s good stuff, man. Just like coconut, but not as extreme.
We really, really loved this dish. It was a nice change from the “normal” chicken dish…and it was easy. Which I like even better. PLUS, it has coconut in it. Did I mention that? Rock and roll.
Coconut Milk Chicken
- 1 ½ pounds chicken breast
- 1 teaspoon minced garlic
- ½ teaspoon ginger powder
- 3 tablespoons coconut oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 can coconut milk
- Cilantro and Cilantro Rice for serving
- Melt coconut oil in large skillet. Add garlic and sauté over medium heat for about 3 minutes. Stir often so it doesn’t burn. Add ginger.
- Lay chicken over garlic and ginger. Sprinkle with salt and lime juice. Cook about 2 minutes.
- Pour in coconut milk and bring to a simmer – we’re going to poach this baby!
- Cook for about 12 minutes total, flipping half way through. Remove chicken from skillet and keep warm.
- Turn the stove eye to high and boil the coconut milk. Stir frequently to avoid burning *Cough*. Cook until thick – about 5-7 minutes (mine took more like 10-15). The sauce should coat the back of a spoon and when you run your finger through the mixture, it should leave a trail (good tip, Debra!).
- Serve chicken over cilantro lime rice (recipe in Much Ado About Chicken) or cauli-rice.
Yield: 4-6 servings
This looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/10/30/paleo-aip-recipe-roundtable-1/
Sweet! We are trying to eat a more primal diet, so you should see plenty of these coming up. 🙂
This looks so delicious! We have allergies in our family too so I love seeing some allergy friendly foods!
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Stacy, How do you prepare your cauliflower rice? How long do you pan fry it, etc?
I use Maria’s method in one of her cookbooks. I actually linked one of her recipes that uses it. It’s in the recipe box. 🙂
This looks so good! I love coconut too, I just can’t get enough recipes made with coconut. Pinning this to make this weekend!
I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance. We party every week from Tuesday evening to late Friday night! Hope to see you there!
http://www.dizzybusyandhungry.com/wined-down-wednesday-7/
I love coconut too! Anything using coconut milk is awesome. This chicken sounds so yummy!
I need to start checking this earlier in the day….we often end up having to dinner what you are having. Hubby liked the tuna patties, but wants more spice to it….so I’m thinking maybe Frank’s sauce and chili powder…saute onions and celery for it too….we’re not cooking for eating with little ‘uns any more & the not so little ‘un can learn to eat more things. Thanks for planning my meals for me 🙂 Muchos huggos.
I’m a meal planning junkie!
The chart is handy – and the book would really help me with the 60 lbs of chicken I just put in the freezer! But we have a coconut allergy here and that is not on the list . . . Do you happen to know how heavily the book relies on coconut? I pick up ‘allergy friendly’ stuff once in a while, but my son seems to be allergic to all of the “friendly” ingredients 😛 Guess nothing is going to be allergy friendly for everyone . . . except maybe water . . . I hope!
Hi Beth Ann. I am afraid it is not very coconut allergy friendly. About half of the recipes have coconut (and those that do not almost all have dairy). I was basing the “allergen friendly” on the top 8. I use a lot of coconut for dairy free recipes.
Do you buy frozen or fresh cauliflower? The frozen seems so much less expensive. Thoughts?
I buy fresh for “rice.” I don’t have any luck getting it to the right consistency with frozen. I use frozen to make fauxtatoes. 🙂
I hear you on the coconut Stacy! Have you tried homemade coconut milk before? Crazy easy! Now if only my blender was strong enough to make coconut butter (although maybe it’s better that it can’t…I’m not sure about my powers of self-control!)
We don’t drink much in the milk area…..so I mostly just buy the canned stuff. 🙂
Cait, could you please share your method or a recommended link for making your own coconut milk? I’d love to try.
Stacy, this sounds so yummy! Thanks! You have also inspired me to get back into my cookbooks. I have a TON but I tend to get caught up with internet recipes an neglect my great books. I don’t want to get rid of them, although I have pared down, so I better get back to using them.
Hi Jennifer – sorry for the late response! This is the link I used when I started ( http://mamanatural.com/how-to-make-coconut-milk/ ) – I tend to use the warm water version and I use coconut chips/flakes because that is what I normally have on had. The one thing to note though is that it leaves you with a lot of dessicated coconut at the end, so maybe do it when you are making a batch of granola or cake (or anything!) as well and then you can toast the coconut to use in granola – waste not want not!
I also use the same basic method to make almond milk, then I dry out the almond by product in the oven afterwards and use it as a course almond meal – I love that I’m able to make two different elements in the one process and not waste anything!
I, too, love coconut. It’s so yummy. I can’t get enough. Of course, I usually like to combine mine with chocolate but this sounds really yummy. And, since there is no curry in it I will actually like it, bonus! I don’t like curry. Extra bonus, cilantro!! I know, I’m weird, I love cilantro and hate curry. This also gives me an excuse to try making cauli-rice. I think I can do it if I make it when the kids aren’t around so they don’t know it’s cauliflower. Sneaky!
I enjoy reading your blog, thanks for your humor and your pearls of wisdom!
Make sure you pan fry it! Much better that way. Good luck!