In Nigeria we take pride in our jollof rice, but lets go down east to Kenya and taste Kenyan Chicken Pilau. You can try my recipe, you
would certainly enjoy a new taste.
Ingredients
- 2 pounds of chopped bone in chicken
- 3 cups of long grain basmati rice
- 2 cups of coconut milk + 2 cups of water
- 4 tbsp vegetable oil
- 1 large red onion, sliced
- 4 cloves of garlic, crushed
- 10 green cardamon pods
- 8 cloves
- 1 tbsp cumin seeds
- 1 tsp black pepper corns
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1 bullion cube
- Salt to taste
Instructions
- Start by toasting the spices on a pan over a medium flame. Toast the cinnamon stick, cardamon pods, and cloves until fragrant (takes about 2-3 minutes), then toast the cumin seeds, black pepper corns, and coriander seeds on medium heat until fragrant (for 1-2 minutes).
- With a mortar and pestle, or in a spice grinder, coarsely grind all the spices except the cinnamon stick, and set aside.
- Heat the oil in a pot over medium heat, then add in the sliced red onions. Allow to cook until lightly brown, then add the chicken, crushed garlic, ground spiced, and bullion cube.
- Stir and allow the chicken to brown slightly. This should take about 5 minutes.
- Once the chicken is browned, stir in the rice for another two minutes, then add the coconut milk and water.
- At this stage, adjust the salt if necessary (I added an extra tsp or so of salt), and add the cinnamon stick.
- Cover the pot, and allow the Pilau to cook on low heat for 20 minutes. To make sure the pot is extra airtight, I used foil to seal the pot first before putting the lid on the pot.
- After 20 minutes, turn off the flame, and set the pot aside covered for 5 minutes. After 5 minutes, uncover the pot, fluff the rice, and serve.
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