This is one of those dishes that makes people raise their eyebrows when you serve it out in nature. Lime & Coconut Chicken on a Trangia — creamy, aromatic and made with just a few ingredients. Minimal clean-up, maximum flavour and a dish that beats most restaurants.
Gear used in this video
All gear I use is linked via Amazon — you pay the same price, and a small amount goes towards keeping this project going. I only link to gear I use and trust myself.
🔗 Trangia 25 – 3-4 persons
🔗 Trangia 27 – 1-2 persons
🔗 Serbian Chef Knife
🔗 Trangia gas burner
Lime & Coconut Chicken på Trangia
Ingredients
- 2 stk Kyllingebryster eller 4 kyllingelår
- 1 Kop Ris Skyllet
- 1 Kop Vand
- 1 Dåse Kokosmælk
- 1 Spsk Kyllingefond eller bouillonterning
- 3 Skiver Økologisk Lime
- 1 Stk Løg eller løgpulver
- 2 Fed Hvidløg eller hvidløgspulver
- Salt
- Peber
- Chiliflager
- Frisk persille eller koiander
Instructions
- Brun kyllingen i gryden over Trangia
- Tag kyllingen af og tilsæt ris, vand, kokosmælk, bouillon, løg, hvidløg, limeskiver, salt, peber og chiliflager
- Læg kyllingen tilbage ovenpå
- Bring det i kog
- Skru ned til svag varme og lad det simre stille
- Kog i ca. 20 minutter til risen er færdig og det hele er cremet og gennemkogt
A few good tips before you start
Trangia is fantastic — but it requires a little patience. Remember to turn down the heat when it starts to boil, otherwise the rice will burn and the mood will suffer.
Using gas instead of methylated spirits or bioethanol gives you a bit more control over the heat — gas reacts faster when you turn it up and down. It’s just a little noisier out in the forest. Spirits on the other hand are almost silent and give a calm to the cooking that’s hard to beat.
Did you make the dish? Feel free to share a photo in the comments or tag me on Instagram and Facebook — I love seeing how it goes out there in nature.
