Coconut Chicken Pilaf Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken, aromatic spices, and creamy coconut-infused rice. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Thyme Bunched Herb
• - Jalpur Pigeon Peas
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 10 Kg Salaam Basmati Rice 10kg
• 400G Cocos Organic Natural Coconut Yoghurt
• 950G Shazans Chicken Breast
• 450G Onken Natural Set Yogurt
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 250Ml Ktc Coconut Oil 250ml
• 250 Ml Lee Kum Kee Gluten Free Soy Sauce, 250Ml

Instructions

1. 1. Cut 3 lb of chicken into bite-sized pieces and season with salt and thyme to taste.
2. 2. In a medium pot, add 1 can of pigeon peas to boiling water. Cook until the peas are softened, then drain and set aside.
3. 3. In a deep pot, melt 1/4 lb of coconut oil over medium heat. Add the seasoned chicken and cook until browned on all sides, about 6-8 minutes.
4. 4. Stir in 1 diced onion, 1 minced clove of garlic, and 1/2 cup of diced carrot. Cook for 3-4 minutes until the vegetables are softened.
5. 5. Add the cooked pigeon peas, 2 cups of rinsed basmati rice, 1/3 cup of coconut yogurt, and 2 tbsp of soy sauce to the pot. Mix well to combine.
6. 6. Pour in enough hot water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is fully cooked. Check periodically and add more hot water if necessary.
7. 7. Once the rice is cooked, stir in 1/2 cup of diced red bell pepper. Cover and let steam for 5 minutes.
8. 8. Serve hot and enjoy your delicious coconut chicken pilaf.