How To Make Indonesian Coconut Rice with Chicken and Zucchini
Coconut rice spiced with coriander and cumin is also cooked with chicken thighs and fresh zucchini in this creamy and spicy Indonesian dish.
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat
Sprinkle the chicken with salt and black pepper.
Put the chicken in the pan and brown well on both sides. This will take 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.
Add the garlic and cook 1 minute longer
Stir in the coriander, cumin, rice, and some salt and 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 for about 20 minutes, stirring the rice two or three times, until the rice and chicken are almost done.
Stir in the zucchini, cover, and cook for about 7 minutes longer until done.
Stir the lemon juice and cilantro into the rice.
- Calories: 1324.49kcal
- Fat: 84.39g
- Saturated Fat: 28.93g
- Trans Fat: 0.36g
- Monounsaturated Fat: 32.12g
- Polyunsaturated Fat: 15.77g
- Carbohydrates: 67.05g
- Fiber: 3.39g
- Sugar: 4.71g
- Protein: 72.18g
- Cholesterol: 378.28mg
- Sodium: 1506.46mg
- Calcium: 109.13mg
- Potassium: 1420.70mg
- Iron: 6.39mg
- Vitamin A: 127.13µg
- Vitamin C: 27.90mg
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