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.

Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for me so.... Pork Schnitzel
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That was ok, the girl wasn't
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I guess
Read more