BEST COCONUT LIME CHICKEN
Updated with Instant Pot instructions
This coconut lime chicken is for everybody out there who gets unbelievably bored eating plain old chicken day in and outing but can’t be bothered with making anything too fancy for dinner.
Oh hey, that’s me!
I’ve said it before and (to be honest I are often a broken record at times) I’ll say it again: while I’ve never been the most important fan of chicken Mike can’t get enough of it. He’s all about the red meat while I couldn’t care less. So naturally meaning I even have to constantly attempt to come up with new ways to decorate it up and make it something really worth eating.
That being said I’m still happily noshing away on this honey mustard salad – bacon, avocado, mustard….just load me up. While I could wax on about what proportion i really like that salad today it’s all about this coconut lime chicken, and that i promise it’s even as good!
COCONUT LIME CHICKEN
Altogether this dish is super easy to form – you simply need one large skillet and about half-hour to make!
The prep are often choppy into two main parts:
1. Prepping the chicken
2. Making the coconut lime sauce
THE CHICKEN
To prep the chicken simply place the breasts between two pieces of plastic cling wrap and pound them right down to make them even in thickness. If you own a meat mallet then plow ahead and pull that out. I personally just use my kitchen utensil to bash the meat down and that i find it works even as well.
This will help flatten the chicken in order that is cooks evenly and bring more tender chicken. Once flattened just sprinkle all sides of the chicken with salt and pepper and advance to browning the breasts. All you would like to try to to is melt a touch copra oil in your skillet and cook the chicken on all sides for about 5-7 minutes until a brown crust forms. At now you don’t got to worry about cooking the chicken all the way through because you'll add them back to the pan later to soak in additional sauce/cook through. Until then – remove from the pan and put aside on a plate while you create the sauce.
THE SAUCE
Once you’ve removed the chicken, give the pan a touch wipe down with a towel to get rid of and brown/black bits. Melt a touch more oil then continue on to sauté your onion. Cook for a couple of minutes to melt then add the pepper. After a couple of more minutes add the chicken broth , cilantro, juice and chili flakes to your pan. Bring the mixture to a small boil then let simmer for a couple of minutes.
Finally, add the coconut milk and still let the mixture simmer. it'll cook down and thicken slightly. After a touch more simmering, add the chicken back to the pan and let cook through fully because it soaks up more sauce and that’s it!
Serve the over a bowl of rice or cauliflower rice (for paleo/low carb) to take in all the additional sauce and luxuriate in .
FINAL NOTES & TIPS
Whole30: If you would like this recipe to strict Whole 30 confirm to see the labels on your chicken broth for hidden sugars.
Notes about thickening:
A few people have had issues with the sauce thickening – this might come right down to what sort of coconut milk you used. Not all coconut milks are an equivalent and a few begin thicker/thinner than others. Aim to use a thicker, full fat coconut milk from a can. you'll use just coconut milk also if you've got it available . If your sauce doesn’t thicken the way you would like it to you'll add the starch and water mixture to try to to the trick for you.
Recipe expectations:
While the sauce should reduce down and obtain thicker as your simmer it, it’s not alleged to be really thick like gravy so keep that in mind as you cook.
This chicken is admittedly not the prettiest looking dish as a number of you've got commented on. Add a pinch of turmeric powder to the sauce to offer it a pleasant golden colour but confine mind it'll change the flavour. Also remember to wipe down the pan after browning the chicken to get rid of any leftover brown/black bits. which will go an extended way in affecting the ultimate colour.
INGREDIENTS
4 skinless, boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon copra oil
1/2 cup purple onion , it came bent 1/2 onion on behalf of me , chopped
1 whole red or green chili, chopped optional (use something like an Anaheim chili for a light heat but the sort of chili is up to you & your preferred level of heat)
1 cup organic chicken stock*
2 tablespoons juice , about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut milk
pinch turmeric powder (optional for colour)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
INSTRUCTIONS
1. Place the chicken breasts between two pieces of plastic cling wrap and pound them right down to make them even in thickness. this may help the chicken cook evenly and bring more tender chicken. Sprinkle all sides of the chicken with salt and pepper.
2. Melt the copra oil during a large skillet over a medium high heat on the stove. Add the chicken breasts and cook all sides for 5-7 minutes or until browned on all sides . Remove the chicken from a skillet and put aside on a plate. The chicken doesn't got to be fully cooked yet because you will be returning it to the warmth shortly. Wipe down the pan with a towel to get rid of black/brown bits.
3. Add a touch more oil back to the pan along side the chopped onion to an equivalent skillet and sauté for a couple of minutes to melt . Add the chili pepper if you're using it. Sauté another few minutes. Add the chicken broth , juice , cilantro and chili flakes. Bring the mixture to a boil then reduce right down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and convey to simmer again for an additional 5 minutes. Add the starch and water at this point if you're using it. you'll got to raise the warmth slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it backtrack to a simmer.
4. Add the chicken back to the skillet, cover and let cook for an additional 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the highest .
6. Add an additional sprinkling of cilantro & chillies and enjoy!
INSTANT POT INSTRUCTIONS
1. Press the sauté button on the moment pot and await it to heat up. Add the copra oil . When the oil is simmering add the red onions and pepper. Cook for about 3 minutes to melt .
2. Add the chicken broth , juice , red pepper flakes, coconut milk and turmeric. Taste the sauce and season with salt and pepper. Stir and let simmer for a moment approximately . Add the chicken breasts.
3. Secure the lid on the moment pot and confirm the dial on top is about to 'sealing'. Cook on high for 8 minutes. (Press 'Manual' or 'Pressure Cook' to line the timer.) After the time is up the moment Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on it's own before releasing the steam valve.
4. After removing the lid carefully remove the chicken breasts from the soup and transfer to a chopping board or a plate. Cut the chicken up into small pieces.
5. With the lid off and therefore the back off press the 'Sauté' button again. Bring the sauce to a boil and add your starchy water to thicken. Once it begins to thicken close up the warmth and add the chicken back to the pot along side the chopped cilantro. Taste the sauce again to season with addition salt/pepper/ juice if need and enjoy!
NOTES
If you would like this recipe to strict Whole 30 confirm to see the labels on your chicken broth for hidden sugars.
Notes about thickening:
A few people have had issues with the sauce thickening - this might come right down to what sort of coconut milk you used. Not all coconut milks are an equivalent and a few begin thicker/thinner than others. Aim to use a thicker, full fat coconut milk from a can. you'll use just coconut milk also if you've got it available . If your sauce doesn't thicken the way you would like it to you'll add the starch and water mixture to try to to the trick for you.
Recipe expectations:
While the sauce should reduce down and obtain thicker as your simmer it, it isn't alleged to be really thick like gravy so keep that in mind as you cook.
This chicken is admittedly not the prettiest looking dish as a number of you've got comment. Add a pinch of turmeric powder to the sauce to offer it a pleasant golden colour but confine mind it'll change the flavour.
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