Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 bay leaf
- 2 tbsp chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the rice, coconut milk, water, salt, black pepper, paprika, turmeric, cumin, coriander, and bay leaf to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20 minutes, or until the rice is cooked and the liquid has been absorbed.
5. Remove the bay leaf from the pot and discard. Stir in the chopped cilantro.
6. Serve hot, garnished with additional cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering rice
Serving size:
- 4 servings
Nutritional information:
- Calories: 490
- Fat: 18g
- Carbohydrates: 53g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- White rice can be substituted with brown rice or quinoa
- Coconut milk can be substituted with almond milk or soy milk
Variations:
- Add diced bell peppers or carrots for additional vegetables
- Use different spices for different flavor profiles, such as curry powder or garam masala
- Add a squeeze of lime juice for a citrusy twist
Tips and tricks:
- Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot
- If the rice is not fully cooked after 20 minutes, add a little more water and continue to simmer until fully cooked
- For a spicier dish, add a diced jalapeno pepper or red pepper flakes
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a bowl with a sprinkle of cilantro on top
- Garnish with a lime wedge for added flavor
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the rice is too dry, add a little more water and continue to simmer until fully cooked
- If the rice is too wet, remove the lid and continue to simmer until the liquid has been absorbed
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat
Food history:
- Baye Baye Chicken & Rice is a traditional dish from the Philippines, where it is commonly served for family dinners and special occasions.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve as a main dish for lunch or dinner
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