Coconut Chicken Chili


Well, the beautiful weather is over.  The rain and what I refer to as the schmutz (low clouds and fog) is back.  However, I was still feeling tropical, hence this warm and cozy coconut infused dish.

This spicy chili is a nice twist on…well…a more traditional chili.  It has lots of flavor and tastes yummy sitting on top of the jasmine rice. 

Best of all, it’s so easy to make and will be ready for dinner in no time. You’ll see.

Wish I could stay longer and chat but I am crazy busy!!

In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don’t want to see pink.)  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water.  Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling; reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.  Top with basil leaves.

Makes 4 (1-3/4 cup) servings.

We loved this.

Coconut Chicken Chili
Adapted from Better Homes and Gardens

12 oz. skinless, boneless chicken breasts, cubed (smaller pieces are best)
1 large onion, chopped
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon olive oil
1 Tablespoon all-purpose flour
1 14 oz. can unsweetened coconut milk
1 Tablespoon peanut butter
1 15 oz. can cannellini beans, rinsed and drained
3 medium carrots, shredded with a box grater on the biggest holes
1 stalk celery, sliced
2 green onions, sliced
5 cloves garlic, minced
2 Tablespoons chopped fresh basil
Garnish with fresh basil, peanuts and sliced pickled jalapenos, optional
Serve over hot cooked jasmine rice

In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don’t want to see pink.)  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water.  Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling; reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.  Top with basil leaves.

This chili is not overly salty.  When served over jasmine rice prepared with a little salt, it has the perfect seasoning.  This is how I prepare my jasmine rice; Bring 1-3/4 cups of water to a vigorous boil in a heavy saucepan (at least 2 qt. capacity).  Stir in 1 cup of jasmine rice and 1 teaspoon of salt.  Cover saucepan and simmer over very low heat for 15 minutes without removing the lid.  Remove saucepan from heat and fluff rice with fork.

Also, this is one of those dishes that you should not serve boiling hot right out the pan.  Let it cool a bit otherwise you can’t taste the wonderful flavors.

One Year Ago:  Banana Bread

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43 Comments

  1. Debbie 1

    I would welcome rain and fog here!!! We are all snowed in and it’s awful. Too much already. I love that chicken recipe. The coconut just makes it perfect. Great dish!

    Reply
  2. nina 2

    That chicken sure looks like something I would eat on some exquisite island…..Yummee!!!

    Reply
  3. pam 3

    I love the carrots in this!

    Reply
  4. I’ll eat anything that’s got peanut butter in it. :)

    Reply
  5. Julia 5

    This looks delicious, like something you’d find in southeast Asia — but I would call it curry not chili. Funny how semantics work.

    Reply
  6. This looks great! I have been looking for something different and this sounds perfect. :)

    Reply
  7. Lydia 7

    Definitely has a Thai sense about it. I’d substitute Thai basil from my local Asian grocery to complete the Asian flavor profile.

    Reply
  8. What can I bring?

    Reply
  9. Lena in VT 9

    This sounds absolutely delicious, wow. Love the Asian take on chili.

    Reply
  10. June 10

    We’ve got “schmutz” here too and it’s cold! Perfect weather for a bowl of chili.This looks delicious.

    Reply
  11. dawn 11

    you are on a wild cooking streak and I just love it.
    Need to print this one, as I am a HUGE lover of coconut.

    Reply
  12. grace 12

    this is far and away the most unique chili recipe i’ve ever seen. coconut? peanut butter? i’m intrigued and delighted. :)

    Reply
  13. Very intrigued by this. There isn’t a version of chili I don’t like – from beef versions with chocolate to vegetarian. I’m betting this is delicious!

    Reply
  14. Excellent idea to make a chili with coconut milk, love it!

    Reply
  15. Alta 15

    Oh my, this sounds so lovely!

    Reply
  16. Lea Ann 16

    Looks so interesting I just have to try it. Another one bookmarked! Your schmutz is heading to Denver and will be here on Sunday in the form of snow. I guess the technical name for that should be “schnotz”?

    Reply
  17. Lea 17

    Looks fabu!!!

    Reply
  18. Laurie 18

    I’m definitely making this! I’ve been feeling a bit bored in the kitchen lately and this will spice things up.

    Reply
  19. Barbie with a T 19

    This looks delicious! I love the seasonings. It almost seems like it is half Italian and half Spanish. Tropical is appropriate here on the island too. lol However the weather here is nowhere near tropical today, but it is good chili weather. Thanks.

    Reply
  20. dawn 20

    Oh this so fabulous and different, we need something different at my house. Thank you!!

    Reply
  21. Liz C. 21

    Yes, it’s rather schmutzy here today too. This sounds perfectly fabulous & will blow Mr. Snoots away when he learns it isn’t plain old chili. New twist on an old favorite. Genius!

    Reply
  22. Bob 22

    That sounds so good. Man, I wish my girlfriend liked coconut.

    Reply
  23. Wow, that looks incredible!! I’ve been really into coconut lately, this sounds so good.

    Jenn

    Reply
  24. Tammy 24

    Oh my, that looks amazing! We are getting some sun right now after rain earlier!

    Reply
  25. Lisa Sipple 25

    Making it tonight, just got all the ingredients!

    Reply
  26. Biz 26

    I didn’t even start using coconut milk until a year ago – now its always in my pantry!

    Wonderful twist on chili – not sure my hubby would go for it, but I’ll try!

    I am with you on the weather – if it isn’t snow, its frigid temps. I am ready for spring!

    Reply
  27. Thai food made easy. This looks delicious adn is now on my “to try” list.

    Reply
  28. Pam 28

    Oh how this recipe has me drooling…it looks really delicious Cathy.

    Reply
  29. Cassie 29

    I know what I’m making tomorrow! I have all the ingredients in my pantry! YUMMMMM!

    Reply
  30. This would make me feel very tropical. Get my sunglasses and an umbrella drink and we are good to go.

    Reply
  31. KathyB. 31

    If I leave out the beans this looks to be a recipe I would make and eat all by myself! I am crazy busy too and wish I could spend these cozy rainy days inside cooking up a storm….maybe next week!This really looks so good…..

    Reply
  32. HoneyB 32

    This looks like a very yummy chili! Definitely tempts me because of the coconut addition!

    Reply
  33. Lots of new flavors in one of my favorite meals. Looks delish, Cathy.

    Reply
  34. How easy is this? Coconut milk in chili is a new twist. I will have to try this.

    Reply
  35. I’ve been in the mood for something with coconut milk and peanut butter. Sounds fantastic!

    Reply
  36. Looks really creamy and delicious!

    Reply
  37. lo 37

    Great combination of flavors here — gotta love that coconut milk (so good for you too!), and it’s got some heat to it, from what I can tell. Just perfect!

    Reply
  38. This makes me want to break out a bikini!

    Reply
  39. I’ve been making a lot of recipes with coconut milk lately. Love the looks of this one! It will be easy to tweak to be gf … thanks, Cathy!

    Shirley

    Reply
  40. Jen 40

    We made this dish last night for dinner. It was my first shot at a Noble Pig recipe and was absolutely delicious! Thank you!

    Reply
  41. This chili sounds so unique and delicious. And those cherry cupcakes up top are amazing. Love malt!

    Reply
  42. cindi 42

    11 of us are leaving next week for a “bunkhouse” on Ross Lake (WA). We are having a chili “cook-off” one of the nights. i’m pretty sure I will take the prize, for originality if not for taste!

    Reply
  43. Carole Reader 43

    I made this recipe for a chili cook off in our office. Four other competitors…. this recipe won !!! Landslide!!! Thank you Noble Pig! Absolutely love your website and recommend it to all. Amazing recipes!

    Reply

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