Creado con IA
Coconut Rice with Grilled Chicken
60 min 580 kcal por ración Media
Ingredientes
4 Raciones
- jasmine rice2 cups
- coconut milk1 can
- chicken breast1 pound
- Maggi oil2 tablespoons
- tomato1 whole
- water2 cups
Preparación
- 1
Rinse the jasmine rice under cold water until the water runs clear.
- 2
In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium-high heat.
- 3
Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 4
While the rice is cooking, season the chicken breast with salt and pepper.
- 5
Heat the Maggi oil in a grill pan over medium-high heat.
- 6
Add the chicken breast to the pan and grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- 7
Remove the chicken from the pan and let it rest for a few minutes before slicing.
- 8
Dice the tomato and set aside.
- 9
Once the rice is cooked, fluff it with a fork and mix in the diced tomato.
