Indonesian Coconut Rice With Chicken And Zucchini Asian Recipes

Ingredients

2 tbsp. Cooking oil

8 chicken thighs

2 tsp. salt

1/2 tsp. fresh-ground black pepper

1 large onion

2 cloves garlic

1 1/2 tsp. ground coriander

1 1/2 tsp. ground cumin

1 1/2 c. long-grain rice

1 c. unsweetened coconut milk (one 13-ounce can)

1 3/4 c. water

1 lb. zucchini

1 tbsp. lemon juice

c. Chopped cilantro (optional)

Preparation

Step 1In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon 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 tablespoon of the fat. Reduce the heat to moderately low.Step 2Add 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 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.Step 3Stir 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 done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.Step 4Wine Recommendation: A flamboyant gewürztraminer is in its element with spices such as coriander and cumin. Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor.