Indonesian Coconut Rice Recipes Net

Ingredients

2tbspcooking oil

8chicken thighs

2tspsalt

½tspfresh ground black pepper

1largeonion

2clovesgarlic

1½tspground coriander

1½tspground cumin

1½cupslong grain rice

1cupcoconut milk,unsweetened

1¾cupswater

1lbzucchini

1tbsplemon juice

cupcilantro,chopped, optional

In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat

Sprinkle the chicken with salt and black pepper.

Put the chicken in the pan and brown well on both sides. This will take about 8 minutes in all. Remove.

Pour off all but 1 tablespoon of the fat.

Reduce the heat to moderately low

Add the onion and cook, stirring occasionally, until soft.

Add the garlic and cook 1 minute longer

Stir in the coriander, cumin, rice, and some salt and pepper.

Cook, stirring, for 1 minute

Stir in the coconut milk and the water

Add the chicken and bring to a simmer

Cover and cook over low heat for about 20 minutes, stirring the rice two or three times, until the rice and chicken are almost done.

Stir in the zucchini, cover, and cook for about 7 minutes longer until done.

Stir the lemon juice and cilantro into the rice.