Creamy Coconut Chicken with Black Bean Salsa

So, by now you know that we are avid coconut lovers. Any recipe with the word coconut in it immediately gets my attention. Just for fun, I searched my blog for coconut and came up with 27 recipes that include this wonderful ingredient! Wow!

I found this recipe on Pinterest; originally from Publix. I know my chicken looks a little colorless, but the flavor was incredible. I changed the cooking instructions to grill the chicken next time; either on an outside grill or inside.

Even though I have a wonderful recipe for Black Bean Salsa, I decided to go with the recipe included on Publix with the chicken. My original recipe calls for balsamic vinegar, and has to sit for a while.  This one does not. (Although it's best after sitting for at least 15 minutes) 

I also served this with rice, so the wonderful sauce would have a place to live. I changed up the spices a little as well. The chipotle peppers really work well with the cool coconut.  Enjoy!

Creamy Coconut Chicken with Black Bean Salsa
Heavily adapted from Publix

Make the Black Bean Salad first. It will blend in the refrigerator while you are making the chicken.

12-16 sprigs fresh cilantro
 2 (15.25-ounce) cans black beans (drained)
1 (11-ounce) can Mexican-style corn (drained)  (I just used plain, frozen, corn)
1 cup diced fresh tomatoes
1/2 cup sliced green onions
3/4 cup red wine vinaigrette
1/2 teaspoon kosher salt
1/8 teaspoon pepper


1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)


Now, you can start your chicken!

1 lb boneless chicken cutlets
1 teaspoon chipotle pepper in adobo sauce (The original recipe calls for adobo seasoning)
1/8 teaspoon pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 cup pre-sliced green onions
1 lime
 3/4 cup coconut milk
1/2 teaspoon kosher salt
Rice to serve


1. Preheat large sauté pan, or grill, on medium-high 2-3 minutes. Season both sides of chicken with chipotle pepper and pepper.
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165°F.  Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Make rice
5.. Return chicken to pan; turning to coat. Serve sauce over chicken and rice.

Enjoy!