Indonesian Coconut Rice With Chicken And Zucchini Recipes
INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI
Steps:
- 1. 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. 2. 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. 3. 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.
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- In a large deep skillet, heat oil over medium-high heat. Cut fat off chicken and then sprinkle with salt and pepper and place in pan. Brown on both sides, about 4 minutes per side. Remove chicken onto a plate and turn heat down to medium.
- Cook the onion until tender and then add the garlic and ginger and cook 30 more seconds. Mix in the rice, coriander, cumin, and salt and pepper. Stir in the coconut milk and water and then lay the chicken on top of the rice. Bring to a simmer, cover, and reduce heat to low. Cook for 20-25 minutes until rice is almost done (stir halfway through).
- Stir in the zucchini (I took the chicken out while I did this and then placed back on top), cover, and cook until rice, zucchini, and chicken are done (about 7-10 minutes). Garnish with fresh lemon juice and cilantro.
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