Indonesian Coconut Chicken and Rice with Green Beans
Indonesian-inspired coconut chicken and rice with green beans is creamy, aromatic and ready in no time!
Ingredients
- 1 tbsp vegetable or coconut oil
- 6-8 skinless and boneless chicken thighs
- salt and pepper
- 1 onion chopped
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 2 tbsp cumin
- 3 cardamom pods slightly crushed (optional)
- 1 tsp chipotle paste or smoked paprika
- 1 ½ tsp fish sauce
- 270g/1 ½ cups rice I used basmati rice
- 1 ½ to 2 tsp salt
- 400ml/1 ¾ cup water
- 400ml/14 oz can coconut milk
- 200g/1 cup green beans cut in half
- 1 tbsp fresh chopped cilantro/coriander or spring/green onions for garnish
Instructions
- Preheat the oven to 350F/180C.
- Season the chicken thighs with salt and pepper. In a large pan heat the oil and brown the chicken thighs on high heat on each side until golden but not cooked all the way through, then remove to a plate.
- Lower the heat and add onion and ginger, cook for 5 minutes, then add garlic, cumin, slightly crushed cardamom pods and chipotle paste, cook while scraping the bottom of the pan and stirring the whole time for 1 minute.
- Add rice and cook while stirring for 1 minute, then add water, coconut milk, fish sauce and salt, stir to combine, turn up the heat and bring to a boil.
- Return the chicken to the pot, add the green beans, cover with a lid and put in the oven for 30 minutes or until the rice is done. By the end of the cooking time the liquid should be completely absorbed, producing light and fluffy rice. (If there is still remaining liquid after 30 minutes, cook for 10 minutes longer.
- Serve sprinkled with chopped cilantro/coriander and green onions
Nutrition
Calories: 724kcalCarbohydrates: 66gProtein: 41gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 161mgSodium: 1247mgPotassium: 899mgFiber: 3gSugar: 3gVitamin A: 270IUVitamin C: 8mgCalcium: 109mgIron: 8mg
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