Coconut Tomato Chicken Pilaf

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, heat 2 tablespoons of Maggi oil over medium heat.

3. 3

   Cut the chicken breast into bite-sized pieces and add them to the pot. Cook until the chicken is browned on all sides.

4. 4

   Dice the tomatoes and add them to the pot, cooking until they start to soften.

5. 5

   Add the rinsed basmati rice to the pot and stir to coat the rice with the oil and juices from the chicken and tomatoes.

6. 6

   Pour in the coconut milk and 2 cups of water, stirring to combine.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

8. 8

   Once cooked, fluff the rice with a fork and serve the Coconut Tomato Chicken Pilaf hot.