Indonesian Coconut Rice With Chicken And Zucchini

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 8 chicken thighs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 large onion, cut into thin slices
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups long-grain rice
• 1 2/3 cups unsweetened coconut milk (1 13 oz can)
• 1 3/4 cups water
• 1 lb zucchini, cut into 1/4-inch dice
• 1 tablespoon lemon juice
• 1/3 cup chopped cilantro (optional)

Recipe

• 1 in a large deep frying pan or dutch oven, heat the cooking oil over moderately high heat. sprinkle the chicken with 1/2 tsp of the salt and 1/4 tsp 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 t 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 salt and 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 donw, about 20 minutes.
• 4 stir in the zucchini, cover, and cook until done, about 7 minutes longer. stir the lemon juice and cilantro into the rice.