Papua New Guinean-style Chicken Rice

Ingredients

In this adaptation of Xôi gà to Papua New Guinean cuisine, we incorporate traditional spices and flavors from the region. The original Vietnamese dish is typically made with sticky rice and served with a variety of toppings such as shredded chicken, fried shallots, and scallions. However, in this Papua New Guinean-style Chicken Rice, we use regular rice cooked in coconut milk and marinate the chicken with a blend of spices commonly found in Papua New Guinean cuisine. We alse have the original recipe for Xôi gà, so you can check it out.

• 2 chicken breasts, boneless and skinless 2 chicken breasts, boneless and skinless
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup coconut milk 1 cup coconut milk
• 2 cups rice 2 cups rice
• 2 cups water 2 cups water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Spicy tomato chutney, for serving Spicy tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, grated ginger, minced garlic, and salt. Mix well to form a paste.
2. 2.
   Add the chicken breasts to the bowl and coat them evenly with the spice paste. Let the chicken marinate for at least 30 minutes.
3. 3.
   In a large pot, combine the rice, water, and coconut milk. Bring to a boil over medium heat.
4. 4.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   While the rice is cooking, preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until cooked through.
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips.
7. 7.
   Serve the cooked rice on a plate, top it with the sliced chicken, and garnish with fresh cilantro.
8. 8.
   Serve the Papua New Guinean-style Chicken Rice with a side of spicy tomato chutney.

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.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily. Use gloves if desired.
• Ginger — Peel the ginger before grating it for a smoother texture in the marinade.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the chicken.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the chicken rice before serving.
• If you prefer a spicier kick, add some chopped chili peppers to the marinade or the spicy tomato chutney.
• To make the dish more colorful, garnish with thinly sliced red bell peppers or shredded carrots.
• If you don't have a grill or grill pan, you can also cook the chicken in a skillet over medium heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Papua New Guinean-style Chicken Rice hot, allowing the fragrant aromas to entice your senses. Accompany it with a side of spicy tomato chutney to add an extra layer of flavor.

Presentation advice

To enhance the presentation, arrange the sliced chicken on top of the rice in an appealing pattern. Garnish with a sprig of fresh cilantro and a drizzle of spicy tomato chutney for a pop of color.