Coconut Rice with Grilled Chicken

Ingredients

• 2 cups Long Grain Rice
• 2 cups Coconut Milk
• 1 cup Water
• 1/2 medium Onion
• 2.54 cm Ginger
• 2 cloves Garlic
• 1 teaspoon Salt
• 4 thighs Chicken Thighs
• 2 tablespoons Groundnut Oil
• 1 tablespoon Chicken Seasoning

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of Long Grain Rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Set aside to drain.
2. 2Finely chop the 1/2 medium Onion. Peel and finely grate the 2.54 cm Ginger. Peel and mince the 2 cloves Garlic.
3. 3In a large heavy-bottomed pot, combine the drained 2 cups of Long Grain Rice, 2 cups of Coconut Milk, 1 cup of Water, the chopped onion, grated ginger, minced garlic, and 1 teaspoon of Salt. Stir to combine.
4. 4Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 to 25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
5. 5While the rice is simmering, place the 4 Chicken Thighs in a bowl. Add the 2 tablespoons of Groundnut Oil and 1 tablespoon of Chicken Seasoning. Use your hands to rub the oil and seasoning all over the chicken thighs, ensuring they are fully coated. Let them marinate.
6. 6Preheat your grill to medium heat, which is approximately 190°C.
7. 7Place the marinated 4 Chicken Thighs on the preheated grill. Grill for 6 to 8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C on a meat thermometer, or when the juices run clear.
8. 8Once the rice is cooked and the chicken is grilled, serve the fragrant coconut rice hot with the flavorful grilled chicken.

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