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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 T of the fat. Reduce the heat to moderately low. | 2. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining salt and pepper. Cook, stirring, for 1 minute. | 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost donw, about 20 minutes. | 4. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	2	tablespoons		-	-	-	-
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		cut	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
grain rice	1 1/2	1/2		-	-	-	-
coconut milk	1 2/3	2/3	unsweetened	920.0	22.16	9.16	95.36
water	1 3/4	3/4		0.0	0.0	0.0	0.0
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.