Best 5 Caribbean Smothered Chicken With Coconut Lime And Chiles Recipes

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Tantalize your taste buds with a culinary expedition to the Caribbean, where vibrant flavors and exotic aromas dance together in perfect harmony. Embark on a delightful adventure with our Caribbean Smothered Chicken, a symphony of tender chicken enveloped in a luscious sauce brimming with coconut, lime, and a hint of chili heat. This tantalizing dish is a harmonious blend of sweet, sour, and spicy notes, leaving you craving more with every bite.

Indulge in a delectable selection of mouthwatering recipes that will transport you to the heart of the Caribbean. Discover the secrets of creating the perfect Jerk Chicken, infused with a captivating blend of spices and herbs, grilled to perfection. Experience the vibrant flavors of Callaloo Soup, a rich and flavorful broth brimming with fresh vegetables, tender meat, and a hint of coconut milk. Embark on a culinary journey with our Caribbean Curry Chicken, a fragrant dish that weaves together aromatic spices, tender chicken, and a creamy coconut sauce. Satisfy your sweet cravings with our irresistible Coconut-Lime Rice, a fluffy and flavorful accompaniment that complements any Caribbean meal.

Here are our top 5 tried and tested recipes!

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME AND CHILES



Caribbean Smothered Chicken With Coconut, Lime and Chiles image

What "smothering" means in soul-food terms is coating a slow-cooked meat with a blanket of saucy aromatics that end up as gravy -- according to chef Carla Hall.

Provided by Adapted from

Yield 4

Number Of Ingredients 12

4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Kosher salt
Freshly ground black pepper
1 teaspoon vegetable oil
6 large sprigs thyme, plus fresh thyme leaves for serving
2 large onions, thinly sliced
2 cloves garlic, coarsely chopped
1 habanero chile, partially slit open
1 cup low-fat coconut milk
1/4 cup water
Finely grated zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon curry powder

Steps:

  • 1 Season the chicken generously all over with salt and pepper
  • 2 Heat the oil in a large, shallow Dutch oven or deep saute pan over medium-high heat
  • 3 Add the chicken to the pan, skin sides down
  • 4 Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered
  • 5 (They will not be cooked through
  • 6 )
  • 7 Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low
  • 8 Cook for about 4 minutes, stirring occasionally, or until they pick up some color
  • 9 Add the garlic, chile pepper and 1/2 teaspoon each of salt and pepper
  • 10 Cook, stirring, for 1 minute, then pour in the coconut milk and water
  • 11 The browned skin on the thighs should remain above the level of liquid
  • 12 Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed
  • 13 Cover and cook for about 20 minutes, or, until the chicken is cooked through
  • 14 Discard the thyme sprigs
  • 15 Uncover and stir in the lime juice
  • 16 Cook for about 5 minutes, then stir in the curry powder and lime zest
  • 17 Scatter some thyme leaves on top
  • 18 Serve (with or without the chile pepper), with lime wedges

Nutrition Facts : Calories 320 calories, Fat 13 g, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES



Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

Provided by Carla Hall

Categories     Dinner     Chicken     Coconut     Lime     Chile Pepper     Hot Pepper     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

Steps:

  • Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
  • Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
  • Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
  • Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
  • Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
  • Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
  • Serve immediately with lime wedges.
  • DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

CARIBBEAN CHICKEN



Caribbean Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

Steps:

  • Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
  • Preheat oven to 350 degrees F.
  • Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
  • Squeeze a lime wedge over each piece of chicken and serve.

CARIBBEAN CHICKEN



Caribbean Chicken image

You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. - Rusty Collins, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CARIBBEAN CHICKEN



Grilled Caribbean Chicken image

Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 skinless, boneless chicken breasts
¼ cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
½ teaspoon hot pepper sauce
1 teaspoon minced fresh oregano
2 cloves garlic, minced

Steps:

  • In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
  • Preheat grill to medium high heat or set oven to broil
  • Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 4.4 g, Cholesterol 36 mg, Fat 4.2 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 0.8 g, Sodium 43.1 mg, Sugar 3 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and ensure that your dish turns out perfectly.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the chicken, coconut milk, and lime juice.
  • Marinate the Chicken: Marinating the chicken in a mixture of citrus juices, spices, and herbs will help to tenderize it and infuse it with flavor.
  • Sear the Chicken: Searing the chicken in a hot skillet will help to create a golden brown crust and lock in the juices.
  • Cook the Chicken Low and Slow: After searing the chicken, reduce the heat and simmer it gently in the sauce until it is cooked through. This will help to keep the chicken moist and prevent it from drying out.
  • Use a Variety of Spices and Herbs: Don't be afraid to experiment with different spices and herbs to create a unique and flavorful dish. Some good options include cumin, coriander, paprika, and thyme.
  • Serve with Rice or Vegetables: Caribbean smothered chicken is traditionally served with rice or vegetables. This dish is also delicious with tortillas or bread.

Conclusion:

Caribbean smothered chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of coconut milk, lime juice, and chiles creates a flavorful sauce that is sure to please everyone at the table. With a few simple tips, you can create a restaurant-quality dish that will impress your friends and family. .

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