Coconut Lime Chicken

 

This didn't turn out to be keto for me. If that's important to you, you'll probably have to omit the onion. 

Kyle loved this. I did not. 

I used the exact same blueprint for Kyle’s Epic Butter Chicken from last week, but I swapped in the flavors for this dish. 

Ingredients:

• 4 lbs boneless skinless chicken thighs 
• 2 tsp salt
• 1 tsp black pepper 
• 1 red onion, diced
• 4 oz can diced green chilies 
• 32 oz bottle beef broth (like, “Zoup! Good, Really Good Beef Bone Broth”)

Add-ins (to be added after cooking)

• Juice of 2 limes
• 13.5 oz can coconut milk
• 1 bunch cilantro, with the bottom 1” stem removed and discarded 
• 4 oz can diced green chilies 
• 2 sticks butter (like Kerrygold, unsalted) 
• 2 tsp coconut extract 

Directions:

1. Rinse the chicken under the tap, and place all of it in the instant pot. 
2. Add the remaining ingredients, except the add-ins. 
3. Make sure the lid is closed, and the pressure valve is set to “sealed”.
4. Cook on high pressure for 15 minutes, or use the poultry setting. 
5. Release the pressure, thoroughly. 
6. Add the butter, lime juice, coconut extract and chilies, and stir until melted. 
7. Turn off the pressure cooker. 
8. In a magic bullet, or other food processor, combine the coconut milk, and cilantro, and blend until smooth. 
9. Pour this over the chicken and stir. 
10. Allow to cool, then transfer chicken to a cutting board, and slice it into bite-sized pieces, and return it to the sauce. 
11. Transfer to a storage container with lid, and store in the fridge until ready to serve. 
12. Reheat one serving at a time, when ready to serve, in microwave for 2-3 minutes.