Coconut Chicken With Pickled Pepper Collards Recipe

Name: Coconut Chicken With Pickled Pepper Collards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 3/4 cup unsweetened coconut milk; 2 cloves garlic, minced; 8 (1 3/4 pounds) chicken cutlets; 3 cups (6 ounces) panko; 3 tablespoons unsweetened shredded coconut; Salt; Freshly ground pepper; Canola oil, for frying; 3 tablespoons extra-virgin olive oil; 2 (large) garlic cloves, halved; 2 pounds young collard greens, stems and inner ribs removed, leaves thinly sliced; 1 cup chicken stock; Salt; Freshly ground pepper; 4 pickled jalapenos, seeded and thickly sliced

Servings: persons

2 cups buttermilk
3/4 cup unsweetened coconut milk
2 cloves garlic, minced
8 (1 3/4 pounds) chicken cutlets
3 cups (6 ounces) panko
3 tablespoons unsweetened shredded coconut
Salt
Freshly ground pepper
Canola oil, for frying
3 tablespoons extra-virgin olive oil
2 (large) garlic cloves, halved
2 pounds young collard greens, stems and inner ribs removed, leaves thinly sliced
1 cup chicken stock
Salt
Freshly ground pepper
4 pickled jalapenos, seeded and thickly sliced

1
In a large bowl, combine the buttermilk, coconut milk and garlic. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.
2
In a shallow bowl, combine the
3
and coconut; season with salt and pepper. Drain the chicken and season with salt and pepper. Dip the cutlets into the
4
pressing to help it adhere. Refrigerate for 10 minutes.
5
Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, 2 minutes. Add the collards and cook, stirring, until wilted, 2 minutes. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapenos; keep warm.
6
In a large nonstick skillet, heat 1/2 inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes. Drain on paper towels and season with salt. Serve with the collards.

1714

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups buttermilk, 3/4 cup unsweetened coconut milk, 2 cloves garlic, minced, 8 (1 3/4 pounds) chicken cutlets, and more.

Yes, Coconut Chicken With Pickled Pepper Collards falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken With Pickled Pepper Collards

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