Nigerian Coconut Rice is a delightful fusion of savory and tropical flavors that has become a beloved classic. This version combines tender rice cooked in rich coconut milk with aromatic spices and perfectly seasoned proteins for a truly memorable dish.
This recipe has been refined over years of cooking, featuring the perfect balance of coconut milk and broth, along with separately cooked vegetables and shrimp that enhance the overall flavor profile.
Ingredients
- 3 cups long-grain or basmati rice
- 2 cups coconut milk (full-fat)
- 2 cups chicken stock
- 1.5 pounds chicken or turkey, cut into pieces
- 1 pound shrimp, cleaned and deveined
- 1 cup mixed bell peppers, diced
- 2 onions, diced
- 2 tablespoons crayfish powder
- 5 tablespoons coconut oil
- 1 habanero pepper, minced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon thyme
- Salt to taste
Steps to Follow
- Step 1: Season chicken with garlic, ginger, thyme, curry powder, and salt. Cook until tender, then separate meat from stock.
- Step 2: Rinse rice thoroughly until water runs clear.
- Step 3: Heat coconut oil and sauté onions until translucent.
- Step 4: Add crayfish and peppers, cook for 2 minutes.
- Step 5: Pour in coconut milk and reserved chicken stock.
- Step 6: Add rice, cover, and cook on low heat for 20 minutes.
- Step 7: Meanwhile, season and cook shrimp until pink.
- Step 8: Stir-fry bell peppers until tender-crisp.
- Step 9: Once rice is done, fold in cooked shrimp and peppers.
Additional Instructions
- Prep time: 30 minutes
- Cook time: 45 minutes
- Serves: 8-10 people
- Storage: Keeps in refrigerator for 3-4 days
- Can be frozen for up to 2 months
- To reheat: Add splash of water or coconut milk
- Best served with: Grilled chicken, fried fish, or spicy tomato stew
- Allergy note: Contains shellfish (shrimp)
General Nutritional Values
- Calories: 421.5 kcal per serving
- Protein: 7.7g
- Carbohydrates: 54.9g
- Fat: 19.6g
- Fiber: 1.2g
