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    You are in: Home / Recipes / Spicy Chicken With Coconut Lime Sauce Recipe
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    Spicy Chicken With Coconut Lime Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Oolala's Note:

    From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large, nonstick frypan, place oil over medium-high heat.
    2. 2
      Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
    3. 3
      To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
    4. 4
      Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
    5. 5
      Remove and discard the peppers.
    6. 6
      To serve, place rice in serving platter and then top with chicken mixture.
    7. 7
      Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

    Ratings & Reviews:

    • on October 10, 2010

      55

      Very nice flavors, I made this for a working lunch and everyone loved it. The lunch was for 8 and I doubled the sauce. The sauce to me was the best part and their wouldn't of been nearly enough for my tastes. The sauce was really good and also over the rice as well.

      I did use 2 breasts (bone in), cut into 1/3 pieces and then thighs 5 thighs, they were small. I am not fond of legs. I garnished with un-sweetened coconut, but lightly toasted; and also some additional scallions in the dish as well as some for the garnish.

      Nice easy dish with lots of favor Thx for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2010

      55

      We really liked this, except I made several changes according to what I had on hand. I used 2 chicken breasts, 4 would have been better. I sliced them to brown because some one said it took longer than 5 minutes. I used yellow onion to brown and 1/2 cup sweet chili sauce since I had no salsa (also omitted red pepper since it was in there). I added chopped ginger to the coconut milk part and then the cooked chicken. Salt to cut the sweet of the chili sauce, and added my personal favorite, cilantro! About 3/4 cup of chopped cilantro. with only 4 breasts, there was lots of sauce, which as others stated, I love!. Served it all over plain rice and went back for seconds. I apologize for going so far astray from the recipe (forgot the curry and pepper) but this was great!! Thank you for the guide.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009

      55

      Wow....the house smelled so great while cooking this and after....it has a very subtle Indian flavor thanks to the curry powder but a tropical flair from the coconut and lime. It was really fabulous. I also found that I needed to brown the chicken much much longer than the 5 minutes specified. I made it exactly as the recipe indicated except I skipped the grated coconut. I can't wait to make this for company...I'll knock 'em dead with this one! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Spicy Chicken With Coconut Lime Sauce

    Serving Size: 1 (641 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1422.7
     
    Calories from Fat 633
    44%
    Total Fat 70.3 g
    108%
    Saturated Fat 33.5 g
    167%
    Cholesterol 217.5 mg
    72%
    Sodium 748.9 mg
    31%
    Total Carbohydrate 135.3 g
    45%
    Dietary Fiber 7.4 g
    29%
    Sugars 9.9 g
    39%
    Protein 61.1 g
    122%

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