Indonesian Coconut Rice with Chicken and Zucchini

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This dish is a great, quick, one-pot meal. The coconut rice is creamy, and the cumin and coriander seasonings are subtle. The addition of zucchini and cilantro give the dish a pop of color. We ate it with raw sugar snap peas and roasted asparagus. This recipe was adapted from Food and Wine. Even though I prefer brown rice, I used long-grain white Basmati rice for this dish. I have found that when making a one-pot meal, it is difficult to increase the cooking time necessary for the brown rice to be tender without affecting the overall dish.
Serves: 4 to 6

  • 2 tablespoons cooking oil
  • 10 boneless, skinless chicken thighs
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 large onion, cut into thin slices
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups long-grain white Basmati 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 or lime juice
  • 1/3 cup chopped cilantro (optional)
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 or lime juice and cilantro into the rice.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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