Angel Hair Pasta & Coconut Milk Rice with Chicken by @niangcook

≈ 45 min

2 servings

🍝

250 ml

Angel hair pasta

🍚

250 ml

Rice

🍗

200 g

Chicken breast

🧂

1 g

Salt

⚫

1 g

Pepper

🌶️

2 g

Paprika

🫙

2 g

Turmeric

🫙

2 g

Ras el hanout

🫙

2 g

Cumin

🥥

350 ml

Coconut milk

🧅

150 g

Red onion

🧄

6 g

Garlic

🍯

15 ml

Honey

🍋

67 g

Lime

  1. Rinse
    • rice
    • water

    Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear.

  2. Chop
    • red onion
    • garlic

    Finely chop the red onion and mince the 2 garlic cloves.

  3. Cut
    • chicken breast
    • salt

    Cut the chicken breast into bite-size pieces and season it with salt, black pepper, paprika, turmeric, ras el hanout, and ground cumin.

  4. Heat
    • olive oil
    • chicken breast

    Heat the olive oil in a large deep skillet over medium-high heat and brown the seasoned chicken for 5 to 6 minutes.

  5. Add
    • red onion
    • garlic

    Add the chopped red onion and minced garlic to the skillet, then sauté for 3 minutes until fragrant.

  6. Add
    • angel hair vermicelli

    Add the angel hair vermicelli and stir for 2 minutes until lightly toasted.

  7. Stir
    • rice

    Stir the rinsed rice into the skillet and coat it in the fragrant oil and spices.

  8. Pour
    • coconut milk
    • water
    • honey

    Pour in the 350 ml coconut milk and 500 ml water, then stir in the honey.

  9. Boil

    Bring the mixture to a gentle boil and reduce the heat to low.

  10. Simmer
    • Rice

    Cover the skillet and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

  11. Squeeze
    • lime
    • Rice

    Squeeze the juice from the lime over the cooked rice mixture and fluff gently with a wooden spoon.

  12. Serve

    Rest the dish for 5 minutes before serving hot.

Angel Hair Pasta & Coconut Milk Rice with Chicken by @niangcook

≈ 45 min

2 servings

🍝

250 ml

Angel hair pasta

🍚

250 ml

Rice

🍗

200 g

Chicken breast

🧂

1 g

Salt

⚫

1 g

Pepper

🌶️

2 g

Paprika

🫙

2 g

Turmeric

🫙

2 g

Ras el hanout

🫙

2 g

Cumin

🥥

350 ml

Coconut milk

🧅

150 g

Red onion

🧄

6 g

Garlic

🍯

15 ml

Honey

🍋

67 g

Lime

Preparation Steps

  1. Step 1/12

    Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear.

    🍚rice
    💧water
    🧺fine-mesh strainer

  2. Step 2/12

    Finely chop the red onion and mince the 2 garlic cloves.

    🧅red onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Cut the chicken breast into bite-size pieces and season it with salt, black pepper, paprika, turmeric, ras el hanout, and ground cumin.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🌶️paprika
    🫙turmeric
    🫙ras el hanout
    🫙ground cumin
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  4. Step 4/12

    Heat the olive oil in a large deep skillet over medium-high heat and brown the seasoned chicken for 5 to 6 minutes.

    🫒olive oil
    🍗chicken breast
    🥄wooden spoon

  5. Step 5/12

    Add the chopped red onion and minced garlic to the skillet, then sauté for 3 minutes until fragrant.

    🧅red onion
    🧄garlic
    🥄wooden spoon

  6. Step 6/12

    Add the angel hair vermicelli and stir for 2 minutes until lightly toasted.

    🍝angel hair vermicelli
    🥄wooden spoon

  7. Step 7/12

    Stir the rinsed rice into the skillet and coat it in the fragrant oil and spices.

    🍚rice
    🥄wooden spoon

  8. Step 8/12

    Pour in the 350 ml coconut milk and 500 ml water, then stir in the honey.

    🥥coconut milk
    💧water
    🍯honey
    🥄measuring cup
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/12

    Bring the mixture to a gentle boil and reduce the heat to low.

    🥄wooden spoon

  10. Step 10/12

    Cover the skillet and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

  11. Step 11/12

    Squeeze the juice from the lime over the cooked rice mixture and fluff gently with a wooden spoon.

    🍋lime
    🍋citrus juicer
    🥄wooden spoon

  12. Step 12/12

    Rest the dish for 5 minutes before serving hot.

Composition

Ingredients

Types

Grains, Meat, Seasonings, Plant-based dairy, Vegetables, Sweeteners, Fruits

Ingredients

Angel hair pasta, Rice, Chicken breast, Salt, Pepper, Paprika, Turmeric, Ras el hanout, Cumin, Coconut milk, Red onion, Garlic, Honey, Lime

Notes

Angel hair pasta (1 glass), Rice (1 glass)

Allergens

Coconut

Dietetics

Dietary regimen

Dairy-Free, Pork-free, Pescatarian-free

Calories

690 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 98g, Fat: 23g, Fiber: 4g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 3.2mg, Calcium: 58mg, Sodium: 440mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.7mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, measuring cup, measuring spoons, wooden spoon, fine-mesh strainer, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

North African, Moroccan

Geographic

Morocco, North Africa

Various

Aspect

Texture

Creamy, Tender, Fluffy, Juicy

Flavors

Coconutty, Savory, Sweet, Citrusy, Warm spicy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely within 2 hours,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Add a splash of water when reheating)