Chicken, veggies and rice in coconut milk
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Filed under My recipes; The rice bowl; chicken, coconut & derivatives, Kitchen experiments
I haven’t cooked anything in days. The kids are on the their sem break and we figured it was the best time to take a short out-of-town trip. We spent a few days in Tagaytay, hopping from one restaurant to another and comparing the bulalo soup on their menus. I’ve so much to write about that trip, really, and I will soon. 
Anyway, things are back to normal. Meaning… we’re home and I’ve been slaving in the kitchen. LOL
Ever since I learned to make lamb biryani, I’ve always wondered if I could modify the usual paella to include gata (coconut milk). I tried it once using beef brisket but we had a small dinner party at home that time and I wasn’t able to take photos. I gave it a second try tonight using chicken and a more interesting mix of vegetables.
Ingredients :
4 chicken drumsticks
5 chicken wings
1 head of broccoli
1 head of cauliflower
3 baby carrots
250 g. of fresh button mushrooms
1 head of garlic
1 large white onion
1 kilo of plump juicy tomatoes (you can use canned whole tomatoes)
a cup of frozen sweet peas, thawed
6 tbsps. of extra virgin coconut oil
2 c. of coconut milk
3 c. of long-grain rice
salt
pepper
Cooking procedure :
Place the rice in a bowl and cover with water. Soak for at least 4 hours.
Chop each chicken drumstick into two. Cut through the wing joint to separate the “little drumstick” from the wing. Season the chicken pieces with salt and pepper.
Peel and finely chop the garlic.
Dice the onion and tomatoes.
Cut the broccoli and cauliflower into florets.
Slice the button mushrooms.
Heat the extra virgin coconut oil in a paella pan or any large thick bottomed frying pan. Add the chicken pieces and cook until lightly browned. Add the garlic, tomatoes and onion and cook, stirring, until the vegetables start to soften. Pour in about 3/4 c. of water and simmer for about 15 minutes.
Pour in the coconut milk. Season with salt and pepper. Drain the rice and add to the chicken. Stir lightly.
Cover the pan tightly. You can place a large piece of aluminum foil over the pan before putting the cover in place to prevent steam from escaping. Cook over low heat for 20-30 minutes or until dry and the rice is cooked through.
Add the broccoli and cauliflower florets, green peas and sliced button mushrooms. Replace the cover and continue cooking over low heat for another 10 minutes.
Stir the vegetables into the rice using a fork before transferring to a serving platter.
Serve hot.
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yuummm. i loove dishes with gata. this looks great!
Thank you for all your yummy recipes. You are a blessing to us Pinoy cook wannabes here in the states. I enjoy cooking when I can and am not busy chasing my 8 year old boy around the house to do his homework. I also have two teenagers who love to cook and I encourage them to learn gourmet cooking and just basic “eat to survive” recipes. I showed your website to my daughter who is in a cooking class at her high school and she was pretty much amazed at how delicious your “Adobong Sitaw/stringbeans” recipe came out when she cooked it in cooking class. She wants to extend her gratitude to you for the high grade she got from the recipe.
Hello, thanks for the wonderful recipes. I have taken a particular liking to biryanis. Can you please post your recipe for lamb biryani too. Thanks!
really looks yummy.. i luv dishes with gata, being a bicolana myself, but i like them HOT! back in bicol, we have this fave dish, ginataang papaya with chicken and its always the favorite baon everytime we go to the beach…
Noypetes, it made me smile when you talk about your daughter. I have 2 girls and they can cook up a storm in the kitchen
my best regards to her. thanks for the encouragement. 
andres, i had a lamb biryani recipe last year but there was a database problem and it got wiped out. I will “repost”. soon, i hope, when i have a chance to make lamb biryani again. my 14-year-old daughter loves biryani.
brenda, we’re not bicolanos but everyone in my family loves anything with gata too–fish, meat, chicken, desserts… even drinks.
hmmm….looks yummy! i’m surely gonna try it. by the way when will you publish your new cookbook???…and can i buy ot online? i’m waiting for it
….:eek: thanks connie, all your recipe’s help me a lot especially im a beginner as a wife and i love to cook.thanks so much and God Bless.
Coconut milk is one of those thing’s I’d forgotten about. It’s great for making an instant sauce out of a stir fry and a few spices.
Thanks for reminding me!
i came across a thai-style paella in FOOD magazine. and yes, it’s got coconut milk and bagoong on it. it was gooood.
im happy that i came across your site today. And happier when i read this recipes as i have all the ingredients in my kitchen. I’ll try this tonight and hope for the best.
I love biyarni and pulao dishes. So please post more of them. I wonder if you life aromatic dishes.
And a comment above said you have published a cookbook?? Can you please give me the title. Thanks
jane and aysha, it’s on second draft. still retaking some of the photos. that’s what’s taking time because i can’t take photos unless i cook. and i can only cook what my family can consume.
you’re welcome, scott.
krznya, oh, too bad i’m allergic to bagoong.
Hi, Connie!
This recipe looks so good. I will surely try this in the future. I love dishes with gata. I’m tempted to add some sticky rice cuz my husband loves sticky rice with gata. It looks like a version of arroz ala valenciana, no?
I tried the Adobong sitaw 2, and everyone loved it, inspite of the hotness, cuz I intentionally added chopped fresh chili peppers. My eldest son loved the hot dish. My daughter didn’t mind, tho she’s not so keen on hot dishes, (except pizza).
Hi Dexie.
“It looks like a version of arroz ala valenciana, no?”
Yep. And I’m trying to come up with more variations. Trying to turn rice into something as versatile as pasta.
Please, time permitting…what is
bulalo?
Not a twit of a word about it in
Food Lover’s Companion……
Doral, “Bulalo is a cross cut of beef shank. To be more precise, in Filipino cooking, it is the bone and the bone marrow from a cross cut of the beef shank.” It is also the name of a soup dish.
my god it looks delicious i want to make one of that i like ginataan,… but IM HAVING A PROBLEM i only see the pictures but there is no recipe i want to cook those delicious foods:cry:
shirley, CLICK THE LINK TO PAGE 2.