Coconut fried rice and Chicken
Ingredients
3 Cups Rice
2 Cups Coconut Milk
2 Cups Chicken Stock From the
Boiled Chicken
1 cup Green bell pepper diced.
orange, yellow or Red Bell
peppers can also be used.
2 Tablespoons crayfish optional
2 Tablespoons Coconut Oil or
any other cooking Oil
1/2 lb Shrimps Optional
Ingredients For the Chicken
1.5 pounds Chicken quarters cut
into small bite size
2 scotch bonnets Ata Rodo
1 Tsp Thyme
1 Tsp Curry powder
1 Seasoning Cube
1 Bay leaf
1 Onion Diced
Instructions
Cut the chicken into small portions, rinse them and put
them inside the Pot.
Season with salt, stock cube, thyme, curry powder. Add
the Onions and Habanero pepper and Bay leaf. Stir, cover,
and cook for 15 minutes then separate the chicken from
the stock and set aside.
In a clean pot preheat the coconut oil, add the onion and
stir fry till the onions become translucent. (about 2 to 3
minutes on medium heat). Add the coconut milk, chicken
stock, crayfish, and habanero peppers and let it come to a
boil.
Add the washed and drained rice and leave to cook for 15
minutes. Quickly throw in the shrimps, green bell peppers,
and chicken. Cover it up immediately and let it cook on a
low heat for 10 more minutes.
Turn off the heat and leave to steam for 5 minutes before
opening the lid. Stir together. Serve and enjoy!
Nutrition
- Calories: 726k cal
- Sugar: 1g
- Sodium: 293mg
- Fat: 25g
- Carbohydrates: 91g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 121 mg
