Coconut rice with chicken

Rice and chicken is always good. But how to make it a bit more exciting? It is fine as a dinner during a busy weeknight but I always find myself wanting to spend more time in the kitchen during the weekends. That is why I decided to go tropical spicy and make my own 7spice blend with all kinds of different peppers. However when I told my mom what we would eat she looked terrified by the thought of having a very hot meal. Therefore I needed something to mellow down the hot spices and what better way to do that then by making a creamy, coconut flavoured rice. Instead of cooking the rice in plain water I cooked it with 250 ml of coconut milk and 200 ml of water plus some squeezed lemon juice. Cook the rice for approximately 20 minutes and it will be fluffy and decadent. It allows you to focus on the remaining components of the dish. Start by finely chopping an onion and gently sauté it in some oil. Once it has had some time so soften add the spice blend and fry it some an additional minute before added the remaining ingredients; the sliced chicken breast, green beans, bell peppers and sweet chili sauce to taste. Cook for a final 8 minutes before added the final garnishes. Some Thai basil, lemon zest and grated coconut really give it just that bit extra. It elevates the dish from a everyday dinner to a somewhat more special meal and makes it extra colourful. Nothing fancy but just a family meal cooked with love and care.

Ingredients: 250 ml of coconut milk, 200 ml of chicken stock, 100 grams of chicken breast, 100 grams of green beans, 75 grams of Wholegrain rice, 70 grams of sliced bell peppers, 60 grams of onion, 15 grams of chopped Thai basil,2 tablespoons of grated coconut, 2 tablespoons of sweat chili sauce, one lemon, 2 teaspoons of 7spice