Créé avec l’IA
Coconut Rice
60 min 551 kcal par portion Moyen
Ingrédients
4 Portions
- long-grain parboiled rice2 cups
- chicken thighs1 pound
- large onion1 unit
- red bell pepper1 unit
- green bell pepper1 unit
- coconut milk1 cup
- vegetable oil2 tablespoons
- salt1 teaspoon
- seasoning cubes1 teaspoon
- chicken broth2 cups
Instructions
- 1
Rinse the rice under cold water until the water runs clear.
- 2
Heat the vegetable oil in a large pot over medium heat.
- 3
Add the chicken thighs and cook until browned on all sides. Remove and set aside.
- 4
In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Sauté until the vegetables are soft.
- 5
Add the rice to the pot and stir to coat the rice with the oil and vegetables.
- 6
Pour in the coconut milk and chicken broth. Add the salt and seasoning cubes.
- 7
Return the chicken thighs to the pot, placing them on top of the rice.
- 8
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 9
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
