Pilau chicken
Ingredients
- 1 kg chicken thigh (maybe a little more for 6 people)
- spices we love…like turmeric, some clove ginger and cinammon (grated both)
- a small dry onion
- 2 cloves of garlic
- 250 g coconut milk
- 150 g olive oil
- 150 g white wine
- 500 g brown rice, with the peel
- salt and pepper
- water as much as needed (about 4 teacups/ 1lt)
Who doesn’t like chicken?
Few maybe.
My favorite chicken recipe has tropical roots.
Basically is chicken with pilaf, but so very aromatic.
The various herbs and spices are those that give a unique taste.
Combined with brown rice (with its peel) we have a full and delicious meal with many bulk.
Method
Finely chop the onion and garlic
Add the olive oil in a big pot and roast the spices to bring out their scent.
Add the chicken, chopped onion, garlic and stir to turns golden.
Add the wine and a cup of water.
Simmer for at least 15 minutes.
Add the coconut milk and let it boil once.
Add the rest of the water, rice and stir.
Low the heat, cover the pot with the lid and leave it about 30 minutes until all of the liquid is soaked up.
If you use granular rice instead of rice with its peel, count 20 minutes in the pot.
Check if rice is ready and turn off the heat stiring one last time.
If more liquids are needed, add some.
Leave it for few minutes longer (covered pot with lid) to cool and serve.
Especially tasteful and aromatic.
Nutritional information per 100 g
Energy / calories: 158.93 kcal
Proteins: 7.17 g
Carbohydrates: 13.20 g
Fat: 8.57 g
