Coconut Chicken Recipes

Thai Chicken Coconut Soup II

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jessica, Denver, CO

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Gluten Free Chicken Fingers

photo by recipe author

Servings: 4
Preparation Time: easy prep 5 minutes

4 boneless skinless chicken breasts, sliced length wise into chicken fingers
2-3 egg whites, beaten
3/4 cup parmesan cheese
1/4 cup coconut flour
1/4 teaspoon salt
pinch of pepper
coconut oil for frying

Pour 1-2 inches of coconut oil into skillet. Heat skillet to 350 degrees.

Pat chicken dry with paper towel.

Mix parmesan cheese, coconut flour, salt & pepper together in a medium bowl.

Dip chicken fingers into beaten egg whites. Then place them in the coconut flour mixture. Make sure to coat the chicken fingers well.

When the oil is heated to 375 degrees, add one chicken finger to oil to test. The chicken finger should fry for 4-6 minutes to completely cook. Adjust heat if needed and continue to fry the rest of the chicken fingers 3 to 4 at a time. Turn chicken fingers half way through cooking.

Place fried chicken fingers on a paper towel lined plate after frying. Keep warm in 200 degree oven until ready to serve.

Recipe submitted by Tiffany, Junction City, OR

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Thai Chicken Coconut Soup

photo by recipe author

Preparation Time: 30 minutes
Servings: 4-6

2 green onions
8 oz mushrooms
15 oz baby corn, drained
14 oz bamboo shoots, drained
1 pound chicken
2 tablespoons coconut oil
1 cup coconut cream concentrate plus 2 cups water
2 chicken bouillon cubes
1 teaspoon curry powder
1/2 tablespoon honey
2 teaspoon lemon juice
Salt to taste

Chop onions, mushrooms, corn, and bamboo shoots into bite sized pieces. Chop chicken into bite sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe submitted by Sharla, Nampa, ID

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Coconut Chicken Adobo

photo by recipe author

Servings: 4-6
Preparation Time: 1 hour w/ reduction

3 – 4 tablespoons coconut oil
1 onion, sliced rings
1 large tomato, sliced
1 whole garlic (16-20 cloves), peeled and chopped
3 lbs chicken thighs (bone and skin on) or other dark meat
1/2 cup filtered water
1/2 cup coconut vinegar
1/3 cup organic fermented soy sauce
1 -2 green chili peppers, chopped (for heat, optional)
2 bay leaves
1 tablespoon annatto powder (optional)
salt and pepper to taste
1 1/2 cups coconut milk*

Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chili’s, bay leaves, annatto powder (optional) and salt and pepper to taste then let boil and reduce until only about 1/4 or less of the liquid remains.

Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jennifer, Hagerstown, MD

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Slow Baked Curry Coconut Chicken

photo by recipe author

Servings: 2
Preparation Time: 25 minutes (plus cook time)

1/2 pound organic pastured chicken
1/2 cup organic coconut oil, melted but not hot (or use olive oil)
salt, to taste
1-2 teaspoons black pepper
1/2 teaspoon saffron (optional)
1 teaspoon red paprika
3 tablespoons honey (optional)
1/2 cup water
1-2 teaspoons fresh ginger
1-2 cloves fresh organic garlic
1/4 large sweet organic onion – or 1/2 small onion (your choice)
1/2 cup shredded organic unsweetened coconut
1 cup coconut water/juice or 14 oz coconut milk*
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon cinnamon

Defrost the chicken overnight in fridge then you can either leave it in tact or cut in pieces. If you have a larger family you can cook 1 lb chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed, but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe submitted by Lisa, Orange, CA

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Garlic Ginger Coconut Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8 to 10 side dish servings
Preparation Time: 25-30 minutes

2 tablespoons coconut oil
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 cups soft or brown Jasmine Rice, rinsed
3/4 cup coconut milk*
2 1/2 cups water (adjust as needed)
Salt to taste

Sauté garlic and ginger in oil briefly. Add rice, stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by RuthAnn, Key Largo, FL

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Asian Chicken Lettuce Wraps

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

2 tablespoons coconut oil
1 inch piece of fresh ginger, diced
3 garlic cloves finely diced
3 chicken breasts, cut into cubes
1/2 teaspoon crushed red pepper
1 organic green pepper, diced
1/2 pack button mushrooms (or to taste), diced
4 organic scallions (green onions) sliced, greens and whites
2 tablespoons gluten free tamari
salt and pepper to taste
1 head of bibb lettuce, leaves detached, rinsed, and dried

Heat up the coconut oil in a skillet and add the ginger and garlic. Sauté for a few minutes.

Add chicken and crushed red pepper and cook 5-7 minutes or until cooked through. Add green bell pepper and mushrooms and sauté a few more minutes. Add the scallion in last with the tamari.

If you like your vegetables cooked more, add them in before the chicken. Season to taste with salt and pepper. Serve over 3 or 4 lettuce leaves.

Recipe submitted by Julie, Toms River, NJ

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