6 Serves
77 Mins
30 g
65 g
20 g
Prepare the chicken and vegetables by chopping them into bite-sized pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Chicken
Cooking Oil
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
637 mg / 1,250 mgPotassium
839 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
155 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In a large heavy-bottomed pot, heat the cooking oil and brown the sugar until it caramelizes to a deep amber color.
Add the chicken to the pot and stir to coat thoroughly in the caramelized sugar, allowing it to brown on all sides.
Stir in the onion, garlic, and bell peppers, cooking until softened, then add the rice and stir to coat with the pan juices.
Pour in the coconut milk and enough water to cover the mixture, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed.
Brown Sugar
Onion
Garlic
Green Bell Pepper
Rice
Salt And Pepper
Salt
Coconut Milk
Vitamin A
15 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
637 mg / 1,250 mgPotassium
839 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
155 mg / 300 mgCaffeine
0 mgNet Carbs
28
g25
g24
g
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SenegaleseZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
60 µg / 55 µgAlcohol
0 g