StovetopAmerican
Coconut chicken rice bowl
Chicken in coconut milk, rice cooked in the same pot, lime, herbs. A bowl, not a curry night unless you want one.
Made it?
40 min · 25 min hands-on · pull 175°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken thighs, cut in chunks3 lb
- kosher salt2 tsp
- oil1 tbsp
- coconut milk1 can
- jasmine rice, rinsed1 cup
- water or stock1 cup
- lime1
- cilantro or basil1/4 cup
- jalapeño or chili, optional1
Method
- 1
Salt the chicken. Hard pan, oil, brown.
- 2
Coconut milk, water, rice, salt. Stir once. Lid. Low 18 minutes.
- 3
Off heat 5. Lime, herbs, chili. Bowls. The rice should taste of coconut, not of a can.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min