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Filipino Coconut Rice with Chicken and Prawns

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
10 servings
Dinner Filipino
Filipino Coconut Rice with Chicken and Prawns
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 2 chicken leg quarters, meat removed and cut into bite-sized pieces
  • 1/2 pound tiger prawns, peeled and deveined
  • 1/2 pound cubed fully cooked ham
  • 2 bay leaves
  • salt and pepper to taste
  • 1 (16 ounce) can coconut milk
  • 1 cup uncooked glutinous white rice
Instructions
1
Heat a generous amount of olive oil in a substantial skillet over medium heat; cook and blend the onion and garlic in the hot oil until they become transparent, taking around 5 to 7 minutes. Add a pinch of curry powder and stir to ensure it is evenly distributed throughout the mixture. Introduce the chicken into the skillet and blend everything together. Cover the skillet and cook for 2 minutes, allowing the ingredients to meld.
2
Add the prawns into the mixture and cook for another 2 minutes, stirring occasionally to avoid burning. Introduce the ham into the skillet and add a few bay leaves; season with salt and pepper to taste, mixing everything thoroughly. Cover the skillet again and cook for another 2 minutes.
3
Pour a can of coconut milk into the skillet, followed by the rice. Stir everything together to combine. Gradually reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, taking approximately 30 minutes. Serve hot and enjoy.