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Local Coconut Rice with Peppered Chicken...

I love rice and there's absolutely no diet that could make me stop eating it. #SorryNotSorry

I especially love coconut rice and its definitely up there in my Top 3 ways to eat rice.

Here's once easy recipe that i love and i know you will too.

4 Cups of Rice

1Kg Chicken/Turkey

1/2 Cup Ground Crayfish (Dried Shrimp/Shrimp Paste)

100Grms Dried Fish - Cleaned

1 Cup Vegetable Oil

400ml Coconut Milk

Fresh Thyme

2 Onions

1 Green (Spring) Onion

Bay Leaves

Fresh Minced Garlic or Powder

2 Red Bell Peppers

1 Green Bell Pepper

1 Tablespoon Curry

Cameroon Pepper/Ground Habanero Pepper

Salt & Seasoning Cubes

Season chicken/turkey with salt, pepper, seasoning cubes, curry, thyme, garlic and bay leaves. Add water to almost the level of the chicken and cook for 15 - 20 on medium-high heat until the chicken/turkey is slightly tender.

You don't want to drown the chicken in water, in order to have a rich stock to cook your rice in.

Set your oven to broil/roast, take the chicken out of the stock and set on a foil lined baking tray and pop into the oven to finish cooking and brown. This is my alternative to deep frying the chicken and it gives me pretty much the same result but less dry and much juicier.

Watch closely while the chicken broils, turning it every 2 - 3 minutes so as to avoid burning.

While the chicken is in the oven, bring the stock back to boil on medium heat and add the coconut milk.

Blend crayfish, 1 medium onion and pepper together into a paste.

Add crayfish and 1/2 cup of vegetable oil to the stock.

Add washed, uncooked rice to the stock just to the point where the stock covers it and add the cleaned fish. Do not add any extra water. Cover and allow to cook until all the stock is absorbed, if at this time the rice isn't cooked, you can add some water a little at a time until cooked to perfection.

While the rice cooks, blend red bell peppers and fry with the remaining vegetable oil until it thickens and darkens. Season with salt and pepper and a little garlic.

When your chicken has broiled to the point where you have a crisp skin and chicken has browned, bring it out of the oven and set aside.

When the tomato sauce is ready, toss in chicken and mix until properly coated. Cover and allow to cook for 5 - 10 minutes on low heat. This will allow the sauce seep into the chicken, making it even juicier.

Garnish with Green (spring) onion, sliced red & green bell peppers and set aside.

Check on the rice, slice in half an onion and a tomato and carefully mix. This rice doesn't cook leaving single grains as would be the case with jollof or fried rice. This is more moist and sticky but nonetheless delicious.

Plate up and enjoy

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