Kenyan Chicken and Rice Pilau with Coconut Milk

Fragrant Kenyan chicken and rice pilau cooked in coconut milk with aromatic spices, offering a flavorful gluten-free alternative to traditional pilau.

60m4 servings

WHEAT-free

550 cal|40g protein|50g carbs|25g fat|5g fiber

Ingredients

about 680 g Chicken thighs
1.5 cups Basmati rice
1 can Coconut milk
1 medium Onion
3 cloves Garlic
2.54 cm Ginger
1 each Cinnamon stick
4 each Cardamom pods
1 tsp Cumin seeds
1 cup Chicken broth
2 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper

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

Instructions

1Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on all sides.
2Remove chicken from the pot and set aside.
3Add chopped onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
4Stir in cinnamon stick, cardamom pods, and cumin seeds. Cook for 1 minute.
5Add basmati rice and cook for another minute, stirring constantly.
6Pour in coconut milk and chicken broth. Season with salt and pepper.
7Return the chicken thighs to the pot. Bring to a simmer, cover, and cook for 30 minutes, or until the rice is cooked through and the chicken is tender.
8Remove from heat and let stand for 10 minutes before serving.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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