Tasty Tuesday: Coconut Lime Skillet Chicken and Rice

Tuesday, April 18, 2017

Ahh Tuesday, I like you so much better than Monday.
Our Monday was actually pretty good this week, but Tuesday just feels like we're getting somewhere in the week. 
It also means... Tasty Tuesday!
I love posting recipes because I just love cooking.
I always have and always will.
Dishes on the other hand... I hate those things.
Especially because we're living without a dishwasher right now.
It's kind of the worst.
That's why meals with less dishes, is much better.
This one is all made in one skillet with the exception of a pot for some rice.
You can also decide how spicy you want it based off how much chili flakes you put in.
It kind of reminded Hunter and I of a curry style dish which we absolutely LOVE!
This was another one that was just kind of made up as I went and I ended up loving it!
I sure hope you do too :)

4 skinless boneless chicken breasts cubed
1/2 teaspoon salt
1/2 teaspoon pepper
tbsp coconut oil
1/2 cup onion (always use yellow or white)
1 tsp dried red chili flakes (more or less depending on spice preference. I would start with less if you don't love spice and start with 1 tsp if you do like spice)
1 cup chicken broth
The Juice of 1 large lime
1/4 cup chopped cilantro 
1 can coconut milk 
1/2 cup heavy whipping cream
1 tablespoon corn starch mixed into 1 tablespoon water to thicken 
 2-4 serving rice (we went with white but brown or quinoa would be great!)

  1. Melt your coconut oil in a large skillet over medium high heat on the stove. Add the cubed chicken breasts and cook until slightly browned. Remove the chicken from your skillet and set aside. 
  2. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Do not brown, just cook until translucent. 
  3. Add in your chicken broth and lime juice. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes. 
  4. Add in your coconut milk and bring back to a simmer again for another 5 minutes. Now add the starch and water mixture and whisk all together. You may need to raise the heat slightly higher to bring this to a boil to activate the starch so it'll thicken. Once the sauce thickens reduce it back down to a simmer.
  5. Add the chicken back to the skillet with heavy cream, cilantro, and red chili flakes. Cover and let cook for another 10 minutes or until everything is heated through.
  6. Serve over your rice and enjoy!

See, hardly any dishes in there!
It's so nice to just have to wash a couple dishes at the end of the night.
I made this on a cloudy, windy day and it perfectly did the job to warm us right up!
I hope you all love it too!

All my love,
Aleigh Joy 

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