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!

Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!

Enjoy!

Creamy Chipotle Ranch Dressing

 

Growing up, I was not a fan of salads. I was forced to try them again and again, but they just weren't my first choice. Then my mom told me once that I needed to find a dressing that I liked. Then, the salad would follow.  Seems backward, but it worked! I realized that I loved Ranch dressing. Ok, so not the healthiest, but it got me eating salads! 

Today, my tastes have expanded to some vinaigrette's, but my first love is creamy dressings. This recipe is perfect creaminess meets spicy. It's great on a salad with some Mexican food, or drizzled over a chicken salad. I had the leftovers on a Baja Beef Wrap-recipe coming soon!

Chipotle Chilies in Adobo sauce can be found on the Mexican food aisle in your grocery store. They are wonderful, spicy little critters. Since you only use one (or less) you can portion out the rest into ice trays and freeze for later use! 

Creamy Chipotle Ranch Dressing

Adapted from Cooking Light Fresh Food Fast

1/2 -1 cup light ranch dressing (start with 1/2 cup- add more if it ends up too spicy!)

1 chipotle chile, canned in adobo sauce

1 green onion, cut into 2-inch pieces

Place ingredients into a blender; process until smooth.  Taste, and add more Ranch dressing if it's too spicy! 

This should keep at least 1 week in a covered container in the fridge.

Enjoy!