Creamy Coconut Chicken

Tonight's dish is one of every one's favorites.  (like lick your plate good) It is super easy and quick too. The one thing I think is essential is to use fresh lime juice.  I think the bought juice doesn't taste right.  I also went a little lighter on the adobo but I thawed some chicken and wasn't sure how much it weighed and I think it was a little less than a pound. This is a must make dish. I loved the rice I made but the boy didn't.  It was just rice with some leftover roasted poblano and golden raisins made with some chicken bullion.

Creamy Coconut Chicken
1 lb boneless chicken cutlets
1 t  adobo seasoning
1/8 t  pepper
2 T  unsalted butter
2 t  minced garlic
1/2 t  ground cumin
1/2 c  pre-sliced green onions
2 T  lime  juice,Half A Lime
3/4 c  coconut milk
1/2 t  Kosher Salt
1. Preheat large saut pan on medium-high 2-3 minutes. Season both
sides of chicken with adobo and pepper (wash hands).
2. Place butter in pan; swirl to coat. Add chicken (wash hands); cook 2-
3 minutes on each side or until browned and internal temperature
reaches 165F. Use a meat thermometer to accurately ensure doneness.
Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute.
Add lime  juice into pan; stir in coconut milk and salt. Cook 1-2
minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

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