Coconut Rice with Fried Chicken (Ubugali bw'Amata n'Inyama ye Kuku)
Ubugali bw'Amata n'Inyama ye Kuku, or Coconut Rice with Fried Chicken, is a popular dish in Rwandan cuisine that combines the rich flavors of coconut with tender, crispy chicken. This recipe is perfect for a hearty and satisfying meal.
Ingredients
- 2 cups of rice
- 1 can of coconut milk
- 4 chicken thighs
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of breadcrumbs
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- Vegetable oil for frying
Instructions
- In a pot, combine the rice and coconut milk. Cook over medium heat until the rice is tender and the liquid is absorbed.
- While the rice is cooking, season the chicken thighs with salt, pepper, and paprika.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each seasoned chicken thigh in the flour, then dip into the eggs, and coat with breadcrumbs.
- Heat vegetable oil in a pan and fry the breaded chicken thighs until golden brown and cooked through.
- Serve the coconut rice with the fried chicken thighs and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Pot Pan Bowls for breading station
Tools
Cooking spoon Tongs Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Ubugali bw'Amata n'Inyama ye Kuku with a side of steamed vegetables or a fresh salad.
Tips & tricks
Tips: For extra flavor, you can add some chopped cilantro or green onions to the coconut rice before serving.
Cost
$15