Coconut Chicken Recipes

Crispy Baked Coconut Chicken

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1 whole cut up chicken
Coconut milk, as needed*
1-2 fresh limes, juiced
2-4 cloves garlic, minced
1/4 onion, chopped (or to taste)
Salt & pepper, to taste
1 cup coconut flour
1/2 cup coconut flakes, plus extra
Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)

Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.

Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.

Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.

Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.

This recipe goes well with coconut rice.

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Karen, Melbourne, FL

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Curried Cabbage

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5 slices turkey bacon
5 tablespoons expeller pressed or virgin coconut oil
1 medium yellow onion, chopped
1 1/2 teaspoons curry powder
1 head organic cabbage, shredded
1 teaspoon lemon pepper
1/2 teaspoon salt, or to taste.
1/4 cup organic chicken stock
1/4 – 1/2 cup toasted coconut flakes

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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Easy Coconut Curry Rice

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3 cups brown rice
1 cup coconut cream concentrate
1/4 cup butter (or coconut oil combo)
5 cups homemade chicken stock, as needed
2 tablespoons curry powder

Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID

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Creamy Coconut Chicken Soup

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30 oz coconut milk*
2 teaspoons lime juice
1/8 cup mild sweet chili sauce (Thai sauce)
3 cloves garlic, crushed
1 quart chicken broth
1 3-inch ginger root, peeled and sliced
1 tablespoon soy sauce (fish sauce is also good)
Coconut oil, as needed
2 cups raw chicken, cubed
2 green peppers
10 medium sized mushrooms, sliced
Salt & pepper, to taste

Simmer all ingredients except chicken and green peppers together in a medium sized pot.

Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper if desired. Add to soup and simmer until ginger flavor is strong.

You could also add carrots, or other colored peppers to add variety.

*To make Coconut Cream milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Delight, Burns, OR

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Coconut Cream Red Lentil Soup

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1/4 cup chopped onion
4 cloves garlic (minced)
2 tablespoon organic olive oil
1 cup organic red lentils
4 cups organic chicken broth
2 cups water
3-4 tablespoon organic coconut cream concentrate, to taste
1 tablespoon organic curry seasoning
1 tablespoon organic cumin
Salt and pepper to taste

In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Paprika Coconut Chicken

1 medium onion, chopped
1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
2 teaspoons (or more) expeller-pressed coconut oil
1 chicken, cut up
1 cup chicken broth
1 tablespoons sweet Hungarian paprika (or to taste)
1 – 1 ½ tablespoons coconut flour
8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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