Chicken in Fragrant Coconut Sauce
over broccoli rice with courgette & Romano pepper
Did you know that coconut milk doesn't come directly from the nut itself? The white flesh of the coconut is first mixed with water, and then the coconut milk is squeezed out.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
½ piece
Red onion
1 piece
Garlic
40 g
Quick-cook brown rice
100 g
Broccoli rice
5 milliliters
Fish sauce
(Contains: Vis)
90 milliliters
Coconut milk
1.5 teaspoon
Piri piri seasoning
5 g
Ginger paste
½ piece
Romano pepper
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the rice and crumble in the stock cube (see pantry for amount).
- Dice the courgette and Romano pepper.
- Chop the onion and crush or mince the garlic.
- Dice the chicken into 2cm cubes.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Boil the brown rice for 8 minutes, then add the broccoli rice and cook for 2 more minutes.
- Drain and set aside. Meanwhile, heat the olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, onion, ginger paste, courgette and Romano pepper for 2 - 3 minutes.
- Add the chicken and fry for 2 - 4 minutes, covered.
- Remove the lid and stir in the fish sauce* and the coconut milk.
- Allow to simmer gently for 4 - 5 minutes.
- Season to taste with salt and pepper, then add some of the piri piri seasoning** as preferred.
*Take care, this ingredient is salty! Use as preferred.
**Take care, this ingredient is spicy! Use as preferred.
- Serve the rice on plates with the chicken and vegetables alongside.
