The inspiration for this dish of chicken marinated with coconut milk and rice came after taking a look at the pantry and remembering a recipe that had been signed a while ago. The coconut milk actually used rather like cream in the kitchen is perfect for occasionally taking as a sauce and is great in spicy dishes, with a very mild aroma. In addition, there are light versions, like the one I usually buy.
The recipe is very simple and can be customized to taste changing the spices or giving a spicy touch. The original is without rice, which is added as a garnish when serving, but I wanted to create a complete dish and the cereal absorbed part of the delicious broth.
Finish cleaning the chicken in case it has traces of blood, grease or skin, dry it with kitchen paper and chop into pieces in one bite. Place in a bowl, add salt and pepper and add the fine grated lemon, its juice, the crushed cayenne and the chopped or grated ginger . Stir well, cover with plastic film and leave in the refrigerator at least one hour.
Finely chop the onion and garlic cloves. If natural tomatoes are used, wash, peel and chop. Heat a little oil in a casserole and poach the onion with the garlic over a low heat, for about 5 minutes . Add the chicken raising the temperature a little to brown it well, stirring carefully so that it does not stick. Cook about 10 minutes.
Add the spices, stir and add the tomato. If we want to correct the acidity we can add a bit of baking soda instead of sugar. Add the rice, mixing well for a couple of minutes, and toss the coconut milk and a splash of broth or water. Bring to a boil, lower the heat, cover and cook until the rice is at its point, about 20-30 minutes.
Watch the cooking to correct the liquid level on the fly, since the rice can absorb a lot and leave the casserole somewhat dry. We can also adjust it depending on whether we want a more mellow dish, thick stew, or more broth. Try the point of salt and pepper at the end and let it rest a little before serving.
With what to accompany the marinated chicken
As I said at the beginning, when we add rice to chicken marinated with coconut milk, we have a very complete dish that is ideal to take in tupper or to freeze in rations. With a light salad accompaniment and some fruit for dessert we already have a great menu for lunch. I would add a slice of good sourdough bread to swill the plate, but that, as always, goes in tastes.
If you like the contrast of textures, I advise you to serve the dish with some nuts roasted without salt , such as peanuts, almonds or pistachios. And it’s also very good with fresh chopped cilantro, although I know that many people can not stand its flavor.