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
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