Indonesian Coconut Rice with Chicken and Zucchini

Indonesian Coconut Rice with Chicken and Zucchini
Photo by © Melanie Acevedo

Ingredients

  • 1 2/3 cups unsweetened coconut milk (one 13-ounce can)
  • 1 2/3 cups unsweetened coconut milk (one 13-ounce can)
  • 1 ¾ cups water
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1/3 cup chopped cilantro (optional)
  • 1/3 cup chopped cilantro (optional)
  • + 21 more ingredients
    • 2 tablespoons cooking oil
    • 2 tablespoons cooking oil
    • 1 ½ teaspoons ground cumin
    • 1 ¾ cups water
    • 2 cloves garlic, minced
    • 1 pound zucchini, cut into 1/4-inch dice
    • 1 ½ teaspoons ground cumin
    • 8 chicken thighs
    • 1 pound zucchini, cut into 1/4-inch dice
    • ½ teaspoon fresh-ground black pepper
    • ½ teaspoon fresh-ground black pepper
    • 2 cloves garlic, minced
    • 2 teaspoons salt
    • 8 chicken thighs
    • 2 teaspoons salt
    • 1 ½ teaspoons ground coriander
    • 1 ½ teaspoons ground coriander
    • 1 ½ cups long-grain rice
    • 1 ½ cups long-grain rice
    • 1 large onion, cut into thin slices
    • 1 large onion, cut into thin slices

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...

View full recipe at My Recipes

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