Kenyan Chicken Pilau (Dairy-Free, Nut-Free)

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 2 cups Basmati rice
• 1 can Coconut milk (full-fat)
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Pilau masala spice blend
• 2 cups Chicken broth
• 1/4 cup Cilantro, chopped
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the 2 tablespoons of vegetable oil and heat until shimmering. Add the 1 large onion, chopped, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 1.5 lbs of chicken thighs, cut into bite-sized pieces, to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage.
4. 4Stir in the 2 tablespoons of pilau masala spice blend, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the 2 cups of basmati rice to the pot. Stir well to coat the rice grains with the spices and chicken juices. Cook for 1 minute, stirring constantly.
6. 6Pour in the 1 can of coconut milk and the 2 cups of chicken broth. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil.
7. 7Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Then, uncover and gently fluff the rice with a fork. Garnish with the 1/4 cup of cilantro, chopped, before serving.

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