1 Tbsp. oil
3-4 chicken breasts, cut into large chunks
salt and pepper to taste
1 garlic clove, minced
coriander
cumin
onion powder
3/4 c. rice
8 oz. coconut milk
3/4 c. water
2 small zucchini, diced
1/2 Tbsp. lemon juice
In a deep frying pan over medium heat, add the oil and chicken. Sprinkle with salt and pepper. Brown on both sides, about 8 minutes. Remove the chicken from the pan. Keep about 1 Tbsp of fat in the pan.
Bring the heat down to low. Cook the garlic for 1 minute.
Add in the rice and seasonings, and more salt and pepper if you want.
Stir in the milk and water. Add in the chicken. Bring to a simmer. Cover and cook over medium low heat, stirring once or twice, for about 20 minutes.
When the rice is cooked, add in the zucchini. Cover and cook about 7-10 more minutes.
Stir in the lemon juice.
Serve hot.
