Samoan Style Chicken & Coconut Rice (Food of the World

• Meat

  • 1 lbs Chicken

• Produce

  • 2 cloves Garlic
  • 1 tbsp Ginger, ground
  • 1 cup Onion

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1 cup Soy sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Other

  • tapioca starch or other thickener

Found on lydiasflexitariankitchen.com

Description

Ingredients

• 1 - 2 pounds chicken pieces (I used bone-in, skin on leg quarters cut into smaller pieces)
• 1 cup soy sauce
• ½ cup apple cider vinegar
• 1 cup sliced onion
• 2 - 3 cloves garlic, peeled and diced
• 1 tablespoon ground ginger
• salt, pepper and other seasonings to taste
• tapioca starch or other thickener
• 1 cup rice (or two cups already cooked rice)
• 1 cup coconut milk
• pinch salt

Directions

• Season the chicken well with salt and pepper and paprika.
• Brown the chicken on all sides in a large dutch oven.
• Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
• Saute the onions and garlic in the dutch oven, scraping up any bits from the chicken.
• Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
• Continue to cook for another 20 minutes or so or until the chicken is cooked through.
• To thicken the sauce, remove the chicken from the pan, and stir in the ground ginger.
• Estimate the amount of liquid. Measure a tablespoon of tapioca starch for every cup of liquid, plus another teaspoon. Make a slurry with the tapioca and a little water then stir it into the liquid in the dutch oven.
• Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.
• Cook the rice, then add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice to stand and absorb the coconut milk.