Samoan Style Chicken & Coconut Rice {Food of the World}
Servings: 6 servings
Ingredients
For the chicken
- 1 - 2 pounds chicken pieces I used bone-in, skin on leg quarters cut into smaller pieces
- 1 cup soy sauce
- 1/2 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
For the rice
- 1 cup rice or two cups already cooked rice
- 2 cups water
- 1/2 cup coconut milk
- pinch salt
Instructions
For the chicken
- 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.
For the rice
- 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.