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.

Coconut Rice with Fried Chicken (Ubugali bw'Amata n'Inyama ye Kuku)

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

  1. In a pot, combine the rice and coconut milk. Cook over medium heat until the rice is tender and the liquid is absorbed.
  2. While the rice is cooking, season the chicken thighs with salt, pepper, and paprika.
  3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  4. Dredge each seasoned chicken thigh in the flour, then dip into the eggs, and coat with breadcrumbs.
  5. Heat vegetable oil in a pan and fry the breaded chicken thighs until golden brown and cooked through.
  6. 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