Chicken Marinated With Coconut Milk And Rice

Dare to prepare this marinated chicken recipe. Another option for your repertoire, which includes the exotic touch of coconut milk.
Marinated chicken with coconut milk and rice

Certainly, chicken is a versatile ingredient, ideal for marinating. Combined with coconut milk and rice, marinated chicken forms a complete, balanced and delicious dish with a tropical touch you’ll love.

How to prepare marinated chicken with coconut milk and rice

The only thing we need to keep in mind is to allow adequate time for the marinade. Therefore, it is  advisable to leave it for at least an entire night, so that the meat is impregnated with all the flavors. However, after 2 hours we can enjoy the new flavors that this technique brings.

Tricks to add a special touch

chicken with sauce

Hot sauce

No doubt, seasoning with hot sauce will bring out the flavor, if you like that extra touch of intensity. It gives a special contrast to the taste of the dish effortlessly.

Dry fruits

You can use them to vary the texture. Add chopped nuts such as almonds, pistachios, walnuts or peanuts to give the marinade a more salty, crunchy feel.

Chicken recipe marinated with coconut milk and rice

Coconut milk

Ingredients

  • 3 skinless chicken breasts (700 g)
  • 1 onion (100 g)
  • 2 cloves of skinless garlic (35 g)
  • 1 lemon (60 g)
  • 1 cayenne flower (5 g)
  • 2 cups of coconut milk (500 ml)
  • 1 pinch of paprika (5 g)
  • 1 pinch of powdered cumin (5 g)
  • 2 tablespoons of olive oil (30 ml)
  • 1 pinch of cilantro (5 g)
  • 1 pinch of fennel (5 g)
  • 2 pinches of ground black pepper (10 g)
  • 1/2 cup of chopped tomatoes (125 ml)
  • 1 cup of rice (120 g)
  • 2 pinches of salt (10 g)
  • 1/2 cup of vegetable broth (125 ml)
  • 1 pinch of grated ginger (5 g)

Preparation

  1. First, clean, rinse and chop the chicken breasts very well.
  2. Then, in a medium bowl, place the chicken pieces, salt and pepper.
  3. Then add the following ingredients: lemon zest, lemon juice, cayenne pepper and grated ginger. Stir well and refrigerate for at least 40 minutes.
  4. On the other hand, chop the onion and garlic cloves finely.
  5. Also, in a pan of hot olive oil, brown the onion and garlic pieces.
  6. Also, add the chicken, raise the temperature a little, and let it brown in the pan as well. Cook for 10 minutes.
  7. Afterwards, sprinkle with spices, pour in the crushed tomatoes and cook while stirring.
  8. Now it’s time to add the white rice and keep stirring for about 2 minutes, then pour in the coconut milk and vegetable stock.
  9. Afterwards, lower the heat to the minimum, put the lid on, and let it cook for 30 minutes.
  10. Finally, always pay attention to the broth in the recipe. The rice can dry the stew a little; if that’s the case, pour in a little more water and let it cook for a few more minutes, until it’s done.

 

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