Welsh Family Kitchen
Coconut Chicken
The was adapted from our Coconut Shrimp recipe.
1 cup toasted, shredded coconut
1 pound chicken breasts cut into strips
1/2 cup white rum
1 tablespoon lime zest
1 tablespoon lime juice
1/2 - 1 teaspoon minced garlic
Fluffy Rice
1 dash Cilantro
1 dash Adobo
1 dash Cumin
1 dash Chili Powder
2 tablespoons Olive Oil
1 cup Coconut Milk
1/2 stick butter
Toast the coconut by spreading in a dry skillet and cooking for 3-5 minutes over low heat, stirring frequently until golden brown.
In a Ziploc bag, combine the rum, lime zest, lime juice, garlic and seasonings and add the chicken. Marinate in the refrigerator for 15 minutes.
Heat the oil in a skillet over medium-high heat. Add the chicken, reserving the marinade. Cook the chicken 3-5 minutes per side and remove to a bowl. Pour the marinade into the skillet, add the coconut milk and butter and reduce by 2/3. Add the chicken and heat through. Sprinkle with the coconut and serve over Fluffy Rice.
2017-03-26: This worked.
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