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Chicken colombo, with cilantro basmati rice

MAINS, Poultry

A braised chicken with French island flavors.

Note

You better use chicken legs instead of breast, it will stay more tender after the cooking.

Ingredients

Recipe for 4 persons

For the colombo

600 Gr

Boneless chicken thigh

45 Ml

Colombo spices mix

1 Unit(s)

Red pepper

1 Unit(s)

White onion

2 Unit(s)

Garlic

500 Ml

Coconut milk

For the basmati rice

200 Gr

Basmati rice

8 Sprig(s)

Fresh cilantro

Preparation time: 15 min

For the preparations

Cut the chicken legs in 6 pieces, dice the onions, the peppers, chop the garlic and the cilantro.
For the colombo

In a hot pan with vegetable oil, roast the chicken pieces and add the onions, the pepper and the garlic, and cook it 5 minutes more. Put the coconut milk and the spices, then cook it 10 minutes more.
For the rice

In a big pan with salted boiling water, cook the rice for 20 minutes, strain it and add the cilantro, olive oil, salt and pepper.
For the platting

Build the rice in a ring bowl on the side off the plate and the chicken in in a small cassolette on the other side. Make your own decoration.