Creado con IA
Ghanaian Coconut Chicken Waakye
70 min 665 kcal por ración Media
Ingredientes
4 Raciones
- boneless chicken breast500 g
- black-eyed peas1 cup
- jasmine rice2 cups
- coconut milk1 cup
- large onion1 piece
- vegetable oil2 tablespoons
- ginger powder1 teaspoon
- garlic powder1 teaspoon
- salt1 teaspoon
- ground pepper1 teaspoon
Preparación
- 1
Rinse the black-eyed peas thoroughly and soak them in water for at least 4 hours or overnight.
- 2
Drain the soaked black-eyed peas and place them in a pot. Add enough water to cover and boil for 20-25 minutes until tender but not mushy. Drain and set aside.
- 3
Rinse the jasmine rice under cold water until the water runs clear. Set aside.
- 4
Cut the boneless chicken breast into bite-sized pieces. Season with ginger powder, garlic powder, salt, and ground pepper. Mix well to coat evenly.
- 5
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 6
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Chop the large onion and sauté for 3-4 minutes until translucent and fragrant.
- 7
Add the rinsed jasmine rice to the skillet with the onions. Stir for 2 minutes to toast the rice lightly.
- 8
Pour in the coconut milk and add 2 cups of water. Stir to combine, then add the cooked black-eyed peas. Bring to a gentle boil.
