Coconut rice with chicken

6 servings

60 minutes

Coconut rice with chicken is a delicate blend of exotic and traditional flavors. This recipe, inspired by European cuisine, offers a sense of home comfort with tropical notes. The golden crust of the chicken pairs with the velvety texture of coconut rice infused with cumin and chili pepper aromas. The light tang of lime and freshness of cilantro provide balance to the dish, while snap peas add vibrant colors. This dish is perfect for a cozy family dinner or a romantic evening. It harmoniously combines rich aromas, creating a deep and layered flavor that will satisfy even the most discerning gourmets. Its simplicity in preparation makes it an excellent choice for those wanting to delight themselves and loved ones with a tasty and fragrant dinner.

Energy value per serving

• Calories: 485.8
• Proteins: 29.8g
• Fats: 32.3g
• Carbohydrates: 20.4g

Ingredients

• Chicken thighs: 6 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 2 tbsp
• Onion: 1 pc
• Ground cumin: 1 tsp
• Ground chili pepper: pinch
• Long grain rice: 0.5 glass
• Coconut milk: 2 glass
• Chicken broth: 0 ml
• Green peas: 2 glass
• Freshly squeezed lime juice: 2 tbsp
• Lemon zest: 1 tbsp
• Chopped cilantro (coriander): 0.5 glass

Cooking steps

1. Salt and pepper the chicken. Heat oil in a pan. Place the chicken skin-side down. Cook until browned, for 6 to 10 minutes. Flip and fry until the second side is browned, about 3-4 minutes. Transfer to a plate and set aside.

   Required ingredients:

   • Chicken thighs: 6 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 2 tablespoons

2. Leave 1 tablespoon of oil in the pot, drain the excess. Add chopped onion and a pinch of salt, and cook for about 2 minutes. Add cumin, pepper, and cook, stirring, until a pleasant aroma appears, about 30 seconds. Then add rice and lightly fry it.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 1 piece
   • Salt:  to taste
   • Ground cumin: 1 teaspoon
   • Ground chili pepper:  pinch
   • Long grain rice: 0.5 glass

3. Add coconut milk and chicken broth (or water), stir, then return the chicken to the pan skin-side up. Reduce heat to maintain a simmer, then cover and simmer until the chicken and rice are almost done, about 15 to 20 minutes.

   Required ingredients:

   • Coconut milk: 2 glasss
   • Chicken broth: 0 ml
   • Chicken thighs: 6 pieces

4. Add the snap peas, stir, and cook until the rice and chicken are done, and the peas turn bright green, for another 1-2 minutes.

   Required ingredients:

   • Green peas: 2 glasss

5. Add lime juice and zest, season to taste with salt and pepper, sprinkle with cilantro, and serve.

   Required ingredients:

   • Freshly squeezed lime juice: 2 tablespoons
   • Lemon zest: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Chopped cilantro (coriander): 0.5 glass