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Spiced coconut chicken with rice, GustoPlan recipe

Spiced coconut chicken with rice

Caribbean Stew Easy

Chicken simmered with cumin, paprika, tomatoes and coconut milk, served with rice. Warm spices, silky sauce, Caribbean comfort without harsh heat. About 40 minutes.

4
Servings
40
Minutes
11
Ingredients
Dietary summary — not suitable for vegetarian, vegan
  • Free fromGluten, Lactose, Alcohol, Pork
  • Not suitable forVegetarian, Vegan
10 min
Preparation
30 min
Cooking

Ingredients

Chicken (breast)
Chicken (breast)
Meat
600 g
Onions
Onions
1 piece(s)
Garlic
Garlic
2 clove(s)
Cumin
Cumin
1 tsp
Paprika
Paprika
1 tsp
Crushed tomatoes
Crushed tomatoes
200 g
Rice
Rice
250 g
Olive oil
Olive oil
20 ml
Salt
Salt
1 pinch(es)
Pepper
Pepper
1 pinch(es)
Coconut milk
Coconut milk
300 ml

Preparation steps

1

Cook the rice in salted water according to the package. Drain and keep warm.

2

Cut the chicken into pieces. Slice the onion. Mince the garlic.

3

Heat oil in a Dutch oven or large skillet. Season the chicken with salt, pepper and paprika, then brown 5 minutes on all sides. Set aside.

4

In the same pan, soften the onion, garlic and cumin 2 minutes.

5

Return the chicken. Pour in the coconut milk and crushed tomatoes. Stir and bring to a simmer.

6

Lower the heat and simmer uncovered 20 minutes until the sauce coats the spoon and the chicken is tender. Adjust seasoning.

7

Serve the chicken and sauce over the hot rice.

Per serving

668 kcal
Calories
51 g
Protein
58 g
Carbs
26 g
Fat