Receta Thai Spiced Chicken with Coconut Cream Swiss Chard
Today is a very special day.
We’re celebrating Bev and her twin babies that will be making their worldwide debut soon – and we couldn’t be more excited!
Fun fact: I met Bev for the first time a few years ago in Nashville, but didn’t really get to experience her awesomeness until a year later. Then, we bonded over Phillip Phillips on American Idol, and the rest is history.
I am so excited for Bev and her husband and the two little bundles that are on their way! My guess? Their kids will be insanely talented, super crafty, great cooks, and gorgeous. And definitely hilarious. Most definitely hilarious.
Getting together with a bunch of other bloggers for a virtual baby shower is basically the best thing ever. I get to cook a new dish for a friend, celebrate with everyone, and stay in my sweatpants if I want to. And for Bev’s baby shower, I knew I couldn’t do a typical party food. It needed to be something different – fantastic – full of flavor. Just like Bev’s recipes.
So today, I’m bringing Thai Spiced Chicken with Coconut Cream Swiss Chard. I know.
I’m not a big fan of creamed spinach, but I love chard. And after falling completely in love with coconut milk, I knew it was time to try it with some cooked chard and a rockin’ spice mix. This is spicy, but not too spicy – definitely not Thai hot. But you can add more spice if you like it hotter, or tone it down if you want, too.
Make sure to stop by and see all the other recipes for Bev! I now have all of these on my to-make list.
Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
- Lemon Risotto Tarts from Kelly Salemi
- Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
- Spinach and Feta Quinoa Bites from Aggie Goodman
- Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
- The Fastest Appetizer Ever from Brooke McLay
- Apple Pear Tart – Two Ways from Sarah Glyer
- Drinks
- Chocolate Chai Frappe from Brandy O’Neill
- Cherry Chocolate Kiss Smoothie from Amy Flanigan
- Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
- Peppermint Mocha Affogato from Christina Lane
- toasted marshmallow cream hot chocolate from Jessica Merchant
- Pomegranate Lemonade Punch from Heather Christo
- Salads
- Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
- Pear Cranberry Arugula Salad from Tracy Benjamin
- Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
- Gluten-Free Pasta Salad from Lisa Thiele
- Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
- Winter Citrus Salad from Catherine McCord
- Entrees
- Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
- Eggplant Parmesan Lasagna from Joanne Ozug
- cheesy chicken enchilada ‘double’ stacks from Lauren Grier
- Jalapeno Popper Chicken Soup from Kevin Lynch
- Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
- Sausage and Red Pepper Quiche from Tasty Kitchen
- Roasted Red Pepper Pasta with Goat Cheese from Julie Deily
- Desserts
- Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
- Glazed Dulce de Leche Pound Cake from Meagan Micozzi
- Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
- Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
- 4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
- Sweet Potato Creme Brulee from Brian Samuels
- Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
- Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
- Red Velvet Hi Hat Cookies from Kristan Roland
- Double Chocolate Panini from Kathy Strahs
- Thai Spiced Chicken with Coconut Cream Swiss chard
- The spice mix for this dish takes minutes to mix together and you can keep it around for anytime you want a little Thai flavor in your meal. If you like your food even spicier, you can add some extra chili pepper to your actual spice mix or fresh chiles to your dish.
- Ingredients:
- 1 Tbsp olive oil
- 2 Tbsp sesame seeds
- 2 Tbsp ground coriander
- 1.5 Tbsp onion powder
- 1.5 Tbsp garlic powder
- 1 Tbsp ground dried hot Thai red chili pepper
- 2 tsp salt
- 1 tsp black pepper
- 4 medium boneless, skinless chicken breasts
- 6 cups chopped swiss chard
- 2 Tbsp tomato paste
- 3/4 cup coconut milk
- 1 Tbsp fresh lemon juice
Directions:
Place a large skillet over medium heat and add the olive oil.
In a medium bowl, mix the sesame seeds, coriander, onion powder, garlic powder, dried chili pepper, salt, and pepper together.
Coat the chicken with the spice mix and put into the skillet. Let the chicken cook 4-5 minutes until browned, then flip and cook another 4-5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside. (You can also turn the oven on low, around 200-225, to keep the chicken warm while you're cooking the chard.)
Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.
Once the chard has begun to soften and cook down, stir in the tomato paste and 2 tsp of the spice mix. Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant. Stir in the coconut milk.
To serve, add a scoop of the coconut cream swiss chard to a dish and top with a chicken breast. Drizzle a few drops of lemon juice over each dish before serving.