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Dave Stewart
Coconut rice with chicken and paprika
Easy Thai recipe for coconut rice with pineapple, chicken, onion and paprika.
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Ingredients
Directions
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Pour the juice from the tin pineapple into a measuring cup and fill it with the coconut milk and possibly some water to 600 ml. Bring to the boil in a large pan and add the rice. Cook on low heat with the lid on the pan 10 min.
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Cook over low heat with the lid on the pan 10 min. Stir frequently. Turn off the heat and let the rice stand for 15 minutes.
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In the meantime, stir the oil in a stirring stir fry the chicken on a high heat until golden brown. In the meantime, cut the onion into wedges and the bell pepper into strips. Turn down the heat, add the onion and the paprika and stir fry for 5 minutes until the chicken and vegetables are tender.
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Cut the pineapple into pieces. Add the pineapple to the chicken, onion and paprika and warm for another 1 minute. Season with salt and pepper. Serve with the coconut rice.
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Nutrition
620Calories
Sodium0% DV1.320mg
Fat38% DV25g
Protein58% DV29g
Carbs23% DV70g
Fiber32% DV8g
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