Wachipa with a Bruneian Twist

Ingredients

In this Bruneian adaptation of Wachipa, we incorporate the flavors and ingredients commonly found in Bruneian cuisine. The original Peruvian dish is traditionally made with aji amarillo, a Peruvian yellow chili pepper, but in this version, we use local Bruneian chili peppers for a touch of heat. Additionally, we infuse the coconut sauce with Bruneian spices like turmeric, lemongrass, and ginger, giving the dish a unique flavor profile that reflects the culinary traditions of Brunei. We alse have the original recipe for Wachipa, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) 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
• 2 Bruneian chili peppers, finely chopped 2 Bruneian chili peppers, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt, to taste Salt, to taste
• 2 cups (400g) fragrant rice 2 cups (400g) fragrant rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pan and cook until browned on all sides.
3. 3.
   Stir in the chopped chili peppers, turmeric powder, lemongrass, and grated ginger. Cook for a few minutes until the spices are fragrant.
4. 4.
   Pour in the coconut milk and season with salt. Bring the mixture to a simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
5. 5.
   While the chicken is cooking, prepare the fragrant rice according to package instructions.
6. 6.
   Serve the spiced coconut chicken over a bed of fragrant rice. 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.
• Bruneian chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder flavor.
• Fragrant rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of turmeric, ginger, and garlic for 30 minutes before cooking.
• If you prefer a thicker sauce, simmer the coconut milk for a few extra minutes until it reduces slightly.
• Serve the Wachipa with a side of pickled vegetables for a refreshing contrast to the rich flavors.
• If fragrant rice is not available, you can substitute it with jasmine rice or basmati rice.
• Adjust the spiciness of the dish by adding more or fewer chili peppers according to your taste preference.

Serving advice

Serve the spiced coconut chicken with fragrant rice on a large platter, garnished with fresh cilantro. Accompany the dish with a side of pickled vegetables and a squeeze of lime for added freshness.

Presentation advice

Arrange the chicken pieces on top of the fragrant rice, allowing the vibrant colors of the dish to shine through. Drizzle some of the coconut sauce over the chicken and rice for an enticing presentation. Sprinkle fresh cilantro leaves on top for a pop of green.