Indonesian Coconut Rice With Chicken And Zucchini Food

INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI

INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI image

Categories Chicken

Yield 4 Serving

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 2/3 cups unsweetened coconut milk (one 13-ounce can)
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)

Steps:

1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. 2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute. 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.

INDONESIAN CHICKEN AND RICE

Indonesian Chicken and Rice image

Make and share this Indonesian Chicken and Rice recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Chicken

Time 35m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup hot chicken broth
1 teaspoon dark corn syrup
2 tablespoons soya sauce
3 tablespoons oil
4 chicken breast halves (diced)
1 small onion, chopped
1 small red pepper, chopped
1 teaspoon ginger, ground
1 teaspoon crushed red pepper powder
2 teaspoons curry powder
3 cups cold cooked rice
1/2 cup chopped peanuts
1/2 cup scallion, minced
1/4 cup parsley, minced

Steps:

Mix broth, corn syrup and soya sauce.
Stir fry chicken in hot oil.
Add onion, red pepper, ginger and crushed red pepper.
Cook for 30 seconds.
Stir in curry powder and rice.
Cook for 2-3 minutes.
Add liquids.
Stir in peanuts, scallions and parsley.
Serve hot!

INDONESIAN COCONUT RICE

Indonesian Coconut Rice image

Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson

Provided by Mindelicious

Categories Brown Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 yellow onion, minced
3 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
1/2 teaspoon hot red pepper flakes
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
2 teaspoons sugar (to taste)
4 cups cooked brown rice
1 cup shredded coconut
salt & freshly ground black pepper
peanuts (garnish) (optional)
toasted coconut (garnish) (optional)

Steps:

Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.

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In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
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In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
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