Costa Rican-style Akoho Misy Sakamalao

Ingredients

In this Costa Rican adaptation of Akoho Misy Sakamalao, we incorporate the flavors and ingredients commonly found in Costa Rican cuisine. The original Malagasy dish is transformed by using Costa Rican spices such as cumin and incorporating coconut milk into the sauce. Additionally, we serve the dish with coconut rice, which adds a tropical twist to the traditional recipe. We alse have the original recipe for Akoho misy sakamalao, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 400 ml (13.5 oz) coconut milk 400 ml (13.5 oz) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 cups (400g) white rice 2 cups (400g) white rice
• 400 ml (13.5 oz) coconut water 400 ml (13.5 oz) coconut water
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   In a small bowl, mix together the cumin, paprika, salt, and black pepper. Sprinkle this spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the coconut milk and tomato paste. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the chicken simmer for about 45 minutes, or until it is cooked through and tender.
6. 6.
   While the chicken is simmering, prepare the coconut rice. Rinse the rice under cold water until the water runs clear.
7. 7.
   In a separate pot, combine the rinsed rice, coconut water, and salt. Bring to a boil over high heat.
8. 8.
   Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
9. 9.
   Fluff the rice with a fork and let it sit, covered, for an additional 5 minutes.
10. 10.
    Serve the Costa Rican-style Akoho Misy Sakamalao hot, garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content and allow the flavors to penetrate the meat better.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of flavor, add a diced chili pepper to the chicken sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the simmering sauce.
• You can substitute chicken thighs for chicken pieces if you prefer darker meat.
• To make the dish more colorful, add some diced bell peppers or carrots to the chicken sauce.
• Serve the dish with a side of fresh lime wedges for a tangy twist.

Serving advice

Serve the Costa Rican-style Akoho Misy Sakamalao as a main course, accompanied by a side of fresh salad or steamed vegetables. The fragrant coconut rice makes a perfect base for the flavorful chicken and sauce.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves and serve it in a vibrant Costa Rican-inspired bowl or plate. The colorful presentation will enhance the dining experience and showcase the vibrant flavors of the dish.