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Learn How to make Kenyan Chicken Pilau

chicken-pilauIn 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
  1. 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).
  2. With a mortar and pestle, or in a spice grinder, coarsely grind all the spices except the cinnamon stick, and set aside.
  3. 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.
  4. Stir and allow the chicken to brown slightly. This should take about 5 minutes.
  5. Once the chicken is browned, stir in the rice for another two minutes, then add the coconut milk and water.
  6. At this stage, adjust the salt if necessary (I added an extra tsp or so of salt), and add the cinnamon stick.
  7. 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.
  8. 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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