Chicken With Coconut & Red Palm Rice Pilaf
1.00 h
4 raciones
Difficulty:
Fácil
Ingredients
8 Chicken Thighs2 tbsp light vegetable oil
1 medium size onion sliced in julienne
2 garlic cloves roughly chopped
2 cups Jasmine Rice
1 ½ -cup coconut milk
1 ½ -cup chicken stock
2 tbsp Red palm oil
1 lime juice
2 tbs cilantro
Sea salt to taste
Freshly ground black pepper.
Season the chicken thighs with salt and pepper.
In a cast iron pot with a heavy lid, heat the vegetable oil over medium high heat. When hot, sear the chicken thighs skin side first until it gets a nice golden color turning once.
Remove the chicken and set aside when it’s nicely brown (about 5 minutes).
Add the onion slices to the pot and cook stirring frequently using a wooden spoon until soft and slightly golden (about 5 minutes. Add the garlic and the rice and keep stirring to coat the rice with the onion mixture.
Pour the coconut milk and the chicken stock in the pot and stir once to combine with the rice. Bring to a boil, reduce, add red palm oil and briefly stir to incorporate.
Season the broth with salt and pepper to taste.
Return the chicken thighs into the pot and sit over the rice and cover with the lid.
Simmer for approximately 10 to 15 minutes or until all the liquid has evaporated.
To serve squeeze lime juice over dish and sprinkle generously with cilantro.
Can be served with sautéed collard greens or kale.
