Chicken

Chicken Adobo

Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

3 tablespoons coconut oil
1 whole cut up chicken
1/2 cup coconut water vinegar
1 tablespoon Worcestershire sauce*
8 cloves garlic, chopped
30 grams ginger, chopped
1/2 cup organic fermented soy sauce
3 bay leaves
Salt & pepper, to taste

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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A very simple dinner that can be concocted in minutes. Chicken tenders dusted with curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning.

2 chicken breasts,
2 teaspoons curry seasoning, to taste
1/2 cup flour, plus more as needed
Salt and pepper, to taste
Coconut oil, as needed
2 cups chicken broth
1/2 teaspoon poultry seasoning, or taste

Flatten chicken with a tenderizer to even thinness. Mix curry with 1/2 cup flour and salt and pepper. Adjust seasoning to taste.

Lightly coat flattened chicken with flour mixture. Tap off excess flour.

Heat coconut oil in a medium pan and lightly sauté until cooked through. Remove from pan and set aside.

For gravy:

Estimate the amount of coconut oil remaining in the pan and add an equal amount of flour to the remaining coconut oil. Mix well.

Add the poultry seasoning and salt and pepper to taste. Add enough chicken broth to bring the roux to gravy thickness. Stir until thickened and all the little bits are brought up off the pan.

Recipe submitted by Bo, Denver, CO

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Using Coconut in Savory Dishes

Coconut can be used in many different ways, and just as much in savory dishes as in desserts. For now I’ll tell you how to use Coconut Cream Concentrate (CCC) in savory dishes.

One of our family-favorite coconut savory dishes is a non-dairy lentil soup (see recipe below). Coconut Cream Concentrate gives the soup a mildly creamy taste, complimenting the taste and texture of the red lentils nicely. In the recipe below, the Coconut Cream Concentrate is simply stirred right into the soup base. There is no “gritty” texture since the lentils have a thick consistency once cooked and the coconut just blends in. CCC is also a great addition to soups if you want a creamy flavor but cannot have dairy.

For other soups where the gritty texture of the CCC might be an issue, you can first make a sauce or roux using cornstarch or flour and stir the desired amount of CCC into that. Once everything is incorporated, you can add it to your soup.

CCC is also great in stir-fries! Just add a tad bit more butter or oil, stir in a few tablespoonfuls of the coconut and mix it all together. You could also add some broth or stock to make a light sauce for the stir-fry, and add different herbs and flavors (a great combo is lime, CCC and cilantro). For batters and breads, simply add to the mixture. Unless you add a lot (a cup or more) of the coconut, you usually won’t have to add anything else to the dish. If you use a large amount in baked goods though, you may want to add an egg or flax seeds (1 tablespoon of ground flax seeds soaked in 3 tablespoons of water will replace 1 egg in recipes). For a really yummy and creamy coconut rice, add about anywhere from 2 tablespoons to over 1/4 cup of CCC per 1 cup of rice (cook the usual way).

Coconut Cream Concentrate is very forgiving and versatile. Use your imagination, the possibilities are endless! But for now, try the soup recipe below.

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 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!

As always, please don’t hesitate to comment or ask me any questions you may have! 🙂

Posted by Sarah Shilhavy

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Coconutty Chicken Salad

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4 servings

1 whole pastured chicken (or chicken pieces)
1/3 cup walnuts, broken into smaller pieces
1/4 cup apple, chopped (not peeled)
Dash black pepper
Dash cayenne pepper
2 pinches celery seed
Celery salt, to taste
2-3 tablespoons coconut mayonnaise or sour cream
1-2 tablespoons mustard
1/2 large dill pickle, chopped (or 2-3 generous tablespoonfuls dill pickle relish)
1/4 onion, diced
1 tablespoons dried parsely

Boil chicken in a large stock pot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stock pot to make chicken stock.

Use 1-2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.

Mix all ingredients together in a medium sized bowl. Adjust to taste.

Recipe submitted by Kay, Mustang, OK

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Coconut Cream Fresh Green Bean Soup

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Dairy Free

This is one of my new favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!

2 cups hot water or chicken broth
1/2 cup coconut cream concentrate
1 1/2 -2 pounds fresh green beans, stems removed
Salt & pepper to taste

1. In a medium saucepan, mix hot water/broth with coconut cream concentrate.

2. Steam green bean just until bright green.

3. Place all ingredients into a blender and purée until smooth.

4. Season to taste (see variations) and heat or chill.

5. Serve warm or chilled.

Variations:

Adjust the water/broth as desired.
Add your favorite snippets of herbs or spices.
Use broccoli in replace of green beans.

This also makes a nice dressing for your favorite salad, a sauce, dip or gravy for veggies or veggie burgers.

Recipe submitted by Adrianne, Metuchen, NJ

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Peanut Coconut Sauce

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1/2 cup peanut butter
2 tablespoons fresh lime juice
1-2 cloves fresh garlic
1 teaspoon freshly minced ginger
1-2 teaspoons fish sauce (to taste)
1-3 tablespoons srircha (Vietnamese hot sauce) or other hot sauce to taste
4 tablespoons coconut cream concentrate
1/3 cup water (or more if necessary)
2 tablespoons organic fermented soy sauce
2 tablespoons coconut oil

Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken or fish. Recipe submitted by Kathy, Chicago, IL

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Coconut Rice

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Cook time: 45 minutes / serves 12

2 tablespoons virgin coconut oil
3 cups brown rice
6 1/2 cups water
1 fresh lime
1/2 cup dried unsweetened toasted coconut

Heat coconut oil and rice in pan until rice darkens in color, stirring constantly. Pour in water 2 cups at a time. Leave uncovered on high heat to boil. When rice has swelled cover pan half way and let cook for 10-15 minutes. Then cover pan entirely, turn on low, and let simmer until rice is tender.

Fluff with fork and squeeze lime on top. You may add some butter on top as well if you like and garnish with toasted coconut. Serve with chicken or fish.

Recipe submitted by Jocelyn, Fort Wayne, IN

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