Samoan Coconut Rice with Chicken and Vegetables

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the coconut milk and water. Bring to a boil over medium heat.
2. 2.
   Rinse the jasmine rice under cold water until the water runs clear. Add the rice to the pot and stir well.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and set aside.
4. 4.
   In a bowl, combine the chicken, soy sauce, fish sauce, brown sugar, ground ginger, ground turmeric, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
5. 5.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
6. 6.
   In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
7. 7.
   Add the sliced bell pepper, carrot, and green beans to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
8. 8.
   Return the cooked chicken to the skillet and stir to combine with the vegetables.
9. 9.
   Serve the Samoan Coconut Rice in bowls, topped with the chicken and vegetable mixture. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch for fluffier results.
• Fish sauce — If you prefer a milder flavor, you can reduce the amount of fish sauce or substitute it with soy sauce.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the dish before serving.
• Customize the vegetables according to your preference or seasonal availability.
• If you prefer a spicier dish, add a chopped chili pepper or a dash of hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a side of fresh tropical fruit for a refreshing contrast.

Serving advice

Serve the Samoan Coconut Rice with Chicken and Vegetables in individual bowls, allowing each person to garnish their own dish with fresh cilantro. Accompany it with a side of tropical fruit salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the cooked chicken and vegetables on top of the coconut rice in an appealing pattern. Sprinkle some chopped cilantro on top for a pop of color.