Chicken and Coconut Rice
Serves 440 mins prep8 mins cook
A delicious chicken marinade combined with coconut rice, featuring a mix of bell peppers and onion. The chicken is marinated in a flavorful mixture and grilled to perfection, served alongside a creamy coconut rice.
0 servings
What you need
Instructions
1: Add chopped peppers and onions to a bowl. Add 1 Tbsp of oil, season with salt and pepper, and set aside. 2: Rinse jasmin rice in water until clear, then drain. 3: In a pot, combine rice, coconut milk, water, and salt. Optionally, add a bay leaf. 4: Add about 1 Tbsp of olive oil to prevent sticking and stir until water is absorbed. 5: Cover and simmer on low for 15-20 minutes. 6: In a bowl, combine honey, soy sauce, red pepper flakes, and garlic. Split the mixture in half. 7: Add avocado oil to one half, then marinate the chicken in this mixture for at least 2 hours. 8: In the other half, add ginger and lemon juice, then reduce over medium-low heat until thickened (3-4 minutes). 9: Preheat the oven to broil mode. Thread chicken and vegetables on skewers. 10: Broil skewers for 4 minutes, flip, and broil for another 4 minutes until chicken is cooked. 11: Brush cooked skewers with the thickened sauce, top with scallions and sesame seeds, and serve with coconut rice.View original recipe