You are here: Home » Recipes » Coconut Lime Chicken Brazil Coconut Lime Chicken Brazil Yield servings PrintEmail Ingredients 2 tablespoons fruity olive oil1 tablespoon unsalted butter2 -- (6 oz) boneless, skinless chicken breasts, cut in half1 teaspoon poultry seasoning1 -- large, sweet onion, diced1 -- yellow bell pepper, seeded and diced8 whole (peeled) garlic cloves4 -- (medium sized) tomatoes, chopped -- (tomatoes can be seeded, if desired)3/4 cup coconut milk1/4 cup chicken stock (or broth)2 -- green onions, sliced into thin rings2 -- red chiles, sliced into thin rings1/4 cup freshly chopped cilantro2 tablespoons fresh lime juice1/4 cup golden raisins2 teaspoons freshly grated lime zest4 cups cooked sticky rice Instructions Heat olive oil and butter in a 12-14" (high-sided) skillet to medium high. Sprinkle chicken with poulrty seasoning and add to skillet. Brown for 2 minutes per side than add onion, yellow pepper and garlic cloves. Reduce heat to medium; cover and cook for 10 minutes. Transfer chicken to a plate and stir in tomatoes, coconut milk, chicken stock, green onion, red chilis, cilantro and lime juiice. Return chicken to pan and continue to cook for an additional 8-10 minutes until chicken has cooked through. Divide rice between 4 warmed dinner plates. Remove chicken and slice at an angle; place on top of rice. Stir raisins into tomato mixture and spoon onto chicken. Sprinkle with lime zest and serve extra lime wedges on the side. Yield: 4 servings.