Chicken & Rice – Chicken with rice from Ghana

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• salt and pepper
• Paprika powder, sweet
• curry powder
• 1 small chili pepper(s)
• 2 cloves garlic
• 1 small onion(s)
• 1 bell pepper(s), red
• 200 ml orange juice
• 1 can of coconut milk, approx. 400 g
• 5 tbsp soy sauce
• cream
• oil
• n. B. Rice

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

Anyone who has ever been to Africa will be familiar with it. Chicken and rice in all its variations, but always very spicy. A slightly Europeanized version is the following: Make a marinade from the orange juice (100% juice), the soy sauce, and a crushed garlic clove. Marinate the chicken fillets, cut into strips, in it for a few hours. Finely chop the onion and bell pepper, chop the second garlic clove, deseed and finely chop the chili. Remove the meat from the marinade and let it drain, reserving the marinade. Season the meat with a little salt, plenty of sweet paprika, and a little curry. Fry the onions, garlic, and meat in a little oil until golden brown. Add the chilies and strips of bell pepper and deglaze with the marinade, half a can of coconut milk, and a dash of cream. Simmer for a few minutes until the meat is cooked. Add the spices, the remaining cream and coconut milk, and a dash of water if desired, and season well. Thicken the sauce if desired. Cook rice (amount as desired) according to the package instructions and serve. Tip: If you’re in a hurry, skip the marinade and add the marinade ingredients directly to the sauce.