Coconut rice with peppered chicken
I always like plain old coconut rice, but decided to try it with veggies for a change
Coconut rice with peppered chicken
I always like plain old coconut rice, but decided to try it with veggies for a change
Cooking Instructions
- 1
Per-boil the rice, sieve and wash, I normally per-boil my rice till it's close to how I want it cooked
- 2
Place a pan on low heat, add one and a half (1/2) handful or as desired of carrots, green peas, bacon onion pepper and stir fry, I don't like my veggies over cooked, add a little salt and a cube of bullion.
- 3
In another pot I added the extracted milk(I used canned coconut milk) and my chicken stock, crayfish, pepper, salt, bullion cube and more onion (I love onions) with a little water and let it boil on medium heat then I pour in my already washed rice.
- 4
Cover the mixture and keep checking the texture of rice you don't want it over cooked, when it's close to your desired texture and water is dry add your already fried veggies
- 5
For the peppered chicken I steamed it using the sauce.
Place a pot on low heat, I like frying my thyme and curry leaf first, add in your onion and tomato paste And fry for 5mins then add desired amount of pepper till oil is separated from ingredients add salt and bullion to taste add a one and half cup of water and bring to a boil. - 6
Add chicken into paste and let it cook till tender
- 7
Serve.
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