Welsh Family Kitchen

Coconut Chicken The was adapted from our Coconut Shrimp recipe. Ingredients: 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 Procedures: 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. Notes: 2017-03-26: This worked. 04/12/2017