Mozambican Chicken and Coconut Rice (Arroz de Frango e Coco Moçambicano)
Arroz de Frango e Coco Moçambicano, or Mozambican Chicken and Coconut Rice, is a delicious and flavorful dish that is a staple in Mozambican cuisine. This dish combines tender chicken pieces with aromatic spices and creamy coconut rice, creating a comforting and satisfying meal.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 1 3/4 cups coconut milk
- 1 cup chicken broth
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Season the chicken thighs with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened. Add the minced garlic, ground cumin, and paprika, and cook for another minute.
- Stir in the rice, coconut milk, and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Return the cooked chicken thighs to the skillet and simmer for an additional 10 minutes.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 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 skillet Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Arroz de Frango e Coco Moçambicano with a side of steamed vegetables or a fresh salad for a complete meal.
Tips & tricks
For extra flavor, marinate the chicken thighs in a mixture of lime juice, garlic, and spices for 1 hour before cooking.
Cost
$15