Coconut rice with balsamic glazed chicken

Hi guys, hope your week has been great. It was my birthday last week, so I decided to make a first time meal. First time in the sense I have never made it before. But guess what it was amazing. Even my friend, Boss lady Yems ( CEO of House of Arike) took seconds!! 😊

I made coconut rice and balsamic glazed chicken. Coconut rice, what comes to mind is sticky rice. But you don’t have to make it with sticky rice, you can still use general rice. The most important ingredient you will need is coconut milk.

No need to worry about necessarily looking for coconut tree, or even coconut to break, if you can find it at local markets, that’s great. All you have to do is break it, drain the water, grate it and add water to extract its milky goodness. However if you can’t find real coconut, never fear. You can go to your nearest supermarket and get tinned coconut milk.

Prep time: 10 minutes
Cooking time: 1hr 30 minutes
Total time: 1 hour 40minutes

Large frying pan
Large cooking pot
Wooden spoon
Chopping board

Ingredients for coconut rice:

3 cups of rice
2 Chicken breasts
1 large kidney
2 cups of prawns
1 tinned coconut milk
1 red pepper
1 green pepper
1 orange pepper
2 cups of sweet corn
1 Large onion
2 knorr cubes
Salt to taste

Ingredients for the Balsamic Glazed Chicken:

4 large chicken thighs
1 cup of Balsamic Vinegar
3 table spoon of Brown sugar
Half a cup of Ketchup
2 cloves garlic
1 tablespoon Paprika
1 tablespoon of Olive oil or vegetable oil.

Lets get started.

Wash the rice, add it to the pot and pour half of the coconut milk, little water and cook on a low heat. Use tin foil to cover the pot. Foil paper is heat resistant, so it helps to keep the heat inside, which helps the rice in cooking faster. Cook for the first 20 minutes. Set aside the other half of the coconut milk, you will need it to finish the cooking. Wash the kidney add a little salt and cook with little water. This is so that the water does not boil over, as kidney stock tends to rise while boiling. Cook for 15 minutes.

Wash your peppers and chop. At this time to check your rice. Ensure that the coconut water has not dried out, if its getting too low, add a little water, I mean really little water, as you don’t want to dilute the taste.

Check your kidney, it should be boiled by now. Remove it from the heat, set it aside and let it cool down. During this time, chop the chicken breast, and onions. Side aside. Once cooled, chop it up.

Move on to the chicken thighs, wash it and remove all fats and hair. It’s not a pretty sight if the fat or hair is still visible 😊. Lacerate it in 3 places and season with salt. Heat your oven to about 180 degrees and let it heat up for about 5minutes. After 5 minutes, pop your chicken into the oven and grill for about 15 minutes.

Check the rice, it should be a little soft, add the rest of the coconut milk and cook until soft enough to chew.

While the rice is cooking in the creamy goodness of the coconut milk, put a frying pan on the burner, add the balsamic vinegar, ketchup, brown sugar, paprika, garlic and olive oil. Mix it all together and let it cook until it has reduced in quantity. Ensure it’s not too reduced. Ideally put it on a low heat for about 12minutes.

Moving on to the ingredients of rice, heat up the oil in another frying pan, add the chopped onions and fry until transparent. Add the chopped chicken breast and fry until brown. This will enhance the taste of the coconut rice, trust me 😊. Add the chopped kidney, fry for a about 1 minute, then add the chopped peppers, sweet corn and fry for another minute. Add the prawns last, it will make the oil go watery. Prawns secrets water, even while frying.

Add the mixed vegetable to the rice in stages and mix. This is so that the ingredients are well incorporated and not sparse while serving. Simmer for 3 to 5minutes. Do not over simmer, the vegetable still has to be crunchy 😊.

Check the balsamic sauce, it should be ready, remove from the heat. Your chicken should be getting cooked steadily. Remove it from the oven, baste it with the balsamic sauce, all over using a pastry brush. If you don’t have one, use a table knife. Grill for another 10minutes. After that turn it over and baste. Continue the process until the chicken is cooked completely.

All done! Well done you! 😊

Now plate the yummy goodness and reward yourself with a nice cold drink (water, juice) and eat. You have earned it. Oh by the way, don’t forget to serve your guest if you are making this for your guest as well. We would want you to deprive the, of your skills. 😊.

That’s it from me. Pictures below.

Love Duchess O











Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.