Indonesian Chicken with Coconut Fried Rice

This wonderful, hearty fried rice recipe is a filling meal in itself. The only additional dish you'll need to go with it is a light dessert.

Recipe by Rori Trovato; photo by Luca Trovato

Indonesian Chicken with Coconut Fried Rice

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    2 tablespoons olive oil 2 cloves garlic, minced
    6 chicken thighs, skinned and boned, cut into large chunks 1 tablespoon ground cumin
    2 teaspoons kosher salt 3 tablespoon ground coriander (cilantro)
    1 teaspoon black pepper 1/2 cup shredded coconut
    1 large onion, diced 3 cups cooked rice
    2 zucchini, diced 3/4 cup coconut milk
    1 carrot, grated


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    • 1

      In a wok or large skillet over high heat, add the o

    • 2

      When hot, add the chicken thighs

    • 3

      Cook, stirring often, until well browned, about 10 to 14 minutes; season with the salt and pepper

    • 4

      Add the onions and continue to cook for about five minutes

    • 5

      Add the zucchini, carrots, garlic, cumin, coriander, coconut and the rice

    • 6

      Stir until well coated, about 3 to 5 more minutes

    • 7

      Add the coconut milk and cilantro and cook until the mixture is bubbling and slightly thickened

    • 8

      Adjust seasoning with additional salt if needed.

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