Indonesian coconut rice with chicken and zucchini
Indonesian coconut rice with chicken and zucchini recipe in the zucchini category
Recipe ingredients:
- 2 tablespoons cooking oil
- 8 chicken thighs
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 large onion, cut into thin slices
- 2 cloves garlic, minced
- 1 to 1 1/2 teaspoons ground coriander
- 1 to 1 1/2 teaspoons ground cumin
- 1 to 1 1/2 cup long-grain rice
- 1 2/3 cups unsweetened coconut milk, one 13 ounces can
- 1 3/4 cups water
- 1 pound zucchini, cut into 1/4 inch dice
- 1 tablespoon lemon juice
- 1/3 cup chopped cilantro, optional
Recipe method:
- In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat.
- Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove.
- Pour off all but 1 tablespoon of the fat.
- Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic and cook 1 minute longer.
- Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Cook, stirring, for 1 minute.
- Stir in the coconut milk and the water.
- Add the chicken and bring to a simmer.
- Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes.
- Stir in the zucchini, cover, and cook until done, about 7 minutes longer.
- Stir the lemon juice and cilantro into the rice.
Tags: indonesian, coconut, rice, chicken, recipe, zucchini, recipes, cooking