Malabo Coconut Rice With Grilled Chicken

This Malabo Coconut Rice with Grilled Chicken recipe is a traditional dish from Equatorial Guinea, featuring a flavorful combination of coconut-infused rice and succulent grilled chicken.

Gluten Free Dairy Free Main Course Equatorial Guinea Coconut Rice Grilled Chicken
Malabo Coconut Rice With Grilled Chicken

Ingredients

  • 2 cups of jasmine rice
  • 1 can (14 oz) of coconut milk
  • 1 3/4 cups of water
  • 1 teaspoon of salt
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large pot, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
  2. Preheat the grill to medium-high heat. In a small bowl, mix the olive oil, paprika, garlic powder, salt, and pepper. Brush the chicken breasts with the seasoned oil.
  3. Grill the chicken for 6-7 minutes on each side, or until fully cooked and grill marks appear. Remove from the grill and let it rest for a few minutes before slicing.
  4. Serve the grilled chicken over the coconut rice and enjoy!

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
35g
Protein
25g
Fat
20g

Supplies

Large pot Grill Grilling brush

Tools

Knife Cutting board Small bowl

Serving suggestions

Serve the Malabo Coconut Rice with Grilled Chicken alongside a fresh green salad or steamed vegetables for a complete meal.

Tips & tricks

For extra flavor, you can add a squeeze of lime juice over the grilled chicken before serving.

Cost

$15