Coconut rice cooked with carrots and peppers.
 This coconut rice cooked with different peppers and carrot is not like any you have tasted before. It's different, nutritious and delicious. This will keep you away from the Doctor. There are other coconut rice recipes on the blog, you'll love them and this too. Variety they say is the spice of life.
INGREDIENTS:
4 cups rice
1 and 1/2kg chicken
1 large onion
salt to taste
2 seasoning cubes, you can use 2 more to stir fry the vegetables
2 sachets coconut milk powder OR you use 2 large coconuts
1/4 teaspoon oregano (Optional)
1/4 teaspoon curry
1/4 teaspoon thyme
1 small green pepper
1 small tatashey
3 scotch bonnet peppers (Ata rodo)
2 medium sized tomato fruits
1 small yellow pepper
3 medium sized carrots
1 cup vegetable oil to stir fry vegetables. I used soya oil here
Water of course

DIRECTION
Boil the chicken briefly with onion and salt to get stock, grill, bake or fry the chicken and set aside. I

grilled this one in a fry pan sha.
Wash and cook rice in the chicken stock. Mix the coconut powder into a smooth paste and add to the stock with seasoning cubes if needed oh, check for salt. While rice cooks, wash and dice the vegetables and fruits, stir fry with thyme, curry, oregano, onion,seasoning cubes and set aside.
When rice begins to cook, almost done oh, add the stir fried vegetables and mix, Check for salt, reduce the heat again and leave to simmer until completely cooked. Serve hot!
Happy weekend!


NB: If you are cooking with 2 large coconuts, remove the shell, cut coconut in tiny pieces, add water and blend or grate with a manual grater. Then, add warm water about 3 to 4 cups, squeeze a bit and sieve with a cheesecloth (The ones used to filter ogi/akamu/pap. Add the milk to your stock and continue cooking. Use the chaff for other meals like coconut fufu etc

See Step by step cooking pictures below...


Vegetables being stir fried

Adding the stir fried vegetables to almost cooked rice

Coconut rice with carrots, peppers 

Coconut rice as e dey hot