Coconut Rice with Spicy Chicken (Riz au lait de coco avec poulet pimenté)
Riz au lait de coco avec poulet pimenté, or Coconut Rice with Spicy Chicken, is a popular dish in Congolese cuisine. This flavorful and aromatic dish is perfect for a special dinner or gathering with friends and family.
Ingredients
- 2 cups of jasmine rice
- 1 can of coconut milk
- 1 lb of chicken breast, cut into cubes
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 scotch bonnet pepper, finely chopped
- 1 teaspoon of paprika
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the jasmine rice and coconut milk. Add 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the chicken cubes to the skillet and cook until browned on all sides.
- Stir in the sliced red bell pepper, chopped scotch bonnet pepper, paprika, curry powder, thyme, salt, and pepper. Cook for an additional 5-7 minutes until the chicken is fully cooked and the peppers are tender.
- Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Top the rice with the spicy chicken and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Skillet Serving dish
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Coconut Rice with Spicy Chicken alongside a fresh green salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more chopped scotch bonnet pepper to the chicken mixture. Adjust the spiciness to your preference.
Cost
$15