Onion Rice and Chicken in Coconut Sauce

Mother’s Day weekend

The social media was awash with messages from children to their mums wishing them Happy Mother’s Day.  Just two weeks ago it was International Women’s day. We are yet to celebrate the American Mother’s Day in May and my church is yet to celebrate its own Mother’s Day. Whatever it is because mothers play such a key role in keeping the family in terms of nourishing the family, celebrating women on so many days in the year is not out of place .

I specially want to acknowledge my mum for her role in my childhood as she navigated me through the kitchen . She taught me so many of the dishes I bring to you on this platform. She ignited in me the passion for cooking. I celebrate Mma Arit Andem Ibok who at 87 yrs  still cooks and serves up delicious meals for her husband and visitors to the house.

For today I bring you another interesting rice dish to add to your list of rice dishes: Onion Rice and Chicken in Coconut Sauce. Enjoy!

 

Recipe for Onion Rice (Serves 4)

Ingredients 

1 Cup of  Rice

1 medium size Onion

2 teaspoons Soya sauce

1 clove of Garlic

1 piece Yellow Pepper

Chicken Seasoning to Taste

1 tablespoon Butter

2 cooking spoons Vegetable Oil

1/2 teaspoon Black Pepper

Salt to taste

 

Method

1. Wash the rice and set aside
2. Slice the  onion and Pepper
3. Heat the oil, fry the onion and pepper till caramelized
4. Add the the seasoning and Soy sauce
5. Take out some of the onion and set aside
6. Add the rice and fry till translucent . Taste and correct for seasoning and salt
7. Add water or chicken stock , reduce the heat and cook till soft.You may have to add water little by little to ensure the rice is not too soft
8. When rice is cooked add 1 tablespoon butter and stir to mix. Serve with Chicken sauce in coconut milk

 

 

Recipe (Serves 4)

Ingredients

4-6 pieces Chicken (the soft type)

3 cloves Garlic

2 pieces  Scotch Bonnet Pepper

3 pieces Green Indian Pepper or unripe Shombo pepper

8-10 pieces Shallots

1 small piece Ginger (size of little finger)

Small can Mushroom

11/2 cups Coconut Milk

1 cooking spoon Vegetable Oil

Chicken Seasoning to taste

Cilantro for garnishing (optional)

Salt to taste

 

 

Method

1. Season the chicken with garlic, salt, chicken seasoning and some parsley and set aside to marinade for about 30 minutes.
2. Heat the oil and fry the chicken till brown, remove and set aside
3. Using the oil for frying the Chicken, fry the shallot, ginger, garlic and the peppers. Tip: If the chicken has produced some more oil you may wish to drain some away.
4. Return the chicken into the pot, and add some chicken stock or water and cover the pot and cook till chicken is cooked and the water dries up.
5. Add the Coconut milk and sliced mushroom and cook for about 3-5 minutes. Taste to correct seasoning.
6. Serve and garnish with the cilantro.