Créé avec l’IA
Coconut Tomato Chicken Pilaf
55 min 590 kcal par portion Moyen
Ingrédients
4 Portions
- basmati rice2 cups
- coconut milk1 can
- chicken breast1 pound
- Maggi oil2 tablespoons
- tomatoes2 pieces
- water2 cups
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 2
In a large pot, heat 2 tablespoons of Maggi oil over medium heat.
- 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
Dice the tomatoes and add them to the pot, cooking until they start to soften.
- 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
Pour in the coconut milk and 2 cups of water, stirring to combine.
- 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
Once cooked, fluff the rice with a fork and serve the Coconut Tomato Chicken Pilaf hot.
