Coconut Rice with Roasted Chicken and Puff Puff

Puff Puff
Ingredients

• 4 cups all-purpose flour
  
• 2 ¼ tsp instant yeast (1 packet)
  
• 1 ½ cup granulated sugar
  
• 1 tsp cinnamon powder or ground nutmeg
  
• ½ tsp salt
  Vegetable oil (for frying)

Coconut Rice
Ingredients

• 5 cups parboiled rice
  
• 2 yellow bell peppers, chopped
  
• 2 red bell peppers, chopped
  
• 3 scotch bonnet peppers
  
• 3 cans (13.5 oz each) Thai Kitchen unsweetened coconut milk
  
• 2 tbsp coconut oil
  
• 2 tbsp butter
  
• 3 large white onions, chopped
  
• 1 cup frozen mixed vegetables
  
• 1 lb jumbo peeled shrimp
  
• 1 pack halal beef hotdogs, sliced (no pork)
  
• 2 garlic cloves, minced
  
• 3 ripe plantains, sliced and fried
  
• Vegetable oil, as needed
  
• Salt, to taste

Roasted Chicken
Ingredients

• 10 halal chicken drumsticks
  
• ½ cup ketchup
  
• 1 tbsp salt
  
• 2 tbsp vegetable oil
  
• Spice mix (from below)

Spices (for rice and chicken)

• 4 Knorr or Onga chicken-flavored bouillon cubes
  
• 1 tsp paprika powder
  
• 1 tsp dried parsley
  
• 1 tsp dried thyme
  
• 1 tsp suya spice
  
• ½ tsp cayenne pepper
  
• ½ tsp white pepper
  
• 1 tsp onion powder
  
• 1 tsp chili powder
  
• 1 tsp curry powder
  
• 2 bay leaves
  
• 1 tsp garlic powder
  
• 1 tsp ginger powder

Puff Puff Instructions

• In a large bowl, mix the flour, sugar, salt, and cinnamon/nutmeg.
  Add the instant yeast and combine.
• Gradually add lukewarm water, mixing until you form a thick, sticky batter.
  
• Cover the bowl with a clean cloth and let the batter rise for 1–2 hours until it doubles in size.
  
• Heat oil in a deep pot for frying.
  
• Scoop small portions of the dough with your hand or a spoon and drop into the hot oil.
  
• Fry until golden brown on all sides. Remove and drain on paper towels before serving.

Coconut rice Instructions

• Rinse the rice in warm water until the water runs clear. Set aside.
  
• Blend the red and yellow bell peppers, scotch bonnets, and 1 onion into a smooth pepper mixture.
  
• In a large pot, heat the coconut oil and butter. Sauté the chopped onions and garlic until fragrant.
  
• Add the blended pepper mixture and cook for 10–15 minutes until reduced.
  
• Stir in the coconut milk, bouillon cubes, curry powder, thyme, bay leaves, paprika, and other spices. Bring to a boil.
  
• Add the rice and mix well. Cover the pot with foil and a lid to trap the steam.
  
• Cook on low heat for 30–40 minutes, until the rice is tender and has absorbed the coconut milk mixture.
  
• In a separate pan, sauté the shrimp and hotdogs with a pinch of spices. Add them to the rice.
  
• In the same pan, sauté the rinsed and drained mixed vegetables with a little seasoning. Stir them into the rice gently.
  
• Serve hot with fried plantains on the side.

Roasted Chicken Instructions

• Wash and pat dry the chicken drumsticks.
  
• Season with salt, oil, and 2–3 tablespoons of the spice mix (ketchup, 2 Knorr cubes, paprika, thyme, garlic powder, ginger powder, cayenne, white pepper, and suya spice). Mix well to coat.
  
• Cover and let marinate in the refrigerator for at least 1 hour.
  
• Preheat the oven to 375°F (190°C). Line a baking tray with foil.
  
• Arrange the chicken drumsticks on the tray and roast for 35–40 minutes, turning halfway, until fully cooked and golden brown.
  
• Serve hot with coconut rice.