I have been majorly lacking in participating in recipe swaps. I couldn’t even tell you the last time I did one. But, it’s finally time to get back in the game! This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking I was assigned Kylee Cooks. I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter. I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs. Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it. The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.
I ended up settling on coconut lime chicken with chilies. I liked everything about the recipe: chicken, coconut, lime, chilies. The only substitution I made was using a fresh Serrano chili as opposed to canned. I don’t care for canned chilies all that much because they lose a lot of their heat. If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.
The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that. The coconut is not too sweet, but just sweet enough to compliment the Serrano chili. I was surprised that it wasn’t spicier, though it did have some nice underlying heat. I’ve never used coconut milk before, but it sure packs a lot of flavor! Nate and I both really enjoyed this simple and quick dinner!
Coconut Lime Chicken with Chilies
Source: Adapted from Kylee Cooks
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions
1. Heat olive oil (one turn of the pan) in large skillet over medium heat. Add chicken and garlic and cook until browned on all sides, about 5 minutes.
2. Add curry powder and cook, stirring for 1 minute. Add coconut milk, chilies, lime juice and zest and reduce heat. Simmer until chicken is just cooked through, about 5 minutes. Salt and pepper to taste.
3. Remove from heat and stir in green onions. Serve over rice and garnish with cilantro.
Take a look at the other participants in the bloggers choice swap: