Serves 1
Directions
- 1Season the chicken and ensure it is dry.
- 2Place the chicken thighs on a cold pan and switch the heat to medium.
- 3Flip the chicken and cook for 6 more minutes, then set aside.
- 4In the same pan, add the diced onion and garlic and fry until fully wilted.
- 5Add the rice with salt and the juice of two lemons.
- 6Add the coconut milk or water until the rice is covered by almost a centimeter, then boil until blooming.
- 7Drop the heat, add the chicken on top with slices of lemon, cover, and cook on the lowest heat.
Ingredients
- 1 kg chicken thighs, preferably skin on
- 1 1/2 cup rice, washed & soaked
- 4 whole lemon
- 1 cup coconut milk (optional)
- 1 whole onion, diced
- 3 clove garlic
- salt
- pepper
- 1 tsp turmeric powder
- 1 tsp chicken stock powder
Tips
- The chicken will release on its own; do not move it while searing.
- Garnish with some green and radish.
- Serve with a simple salad.
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