Chicken with Coconut Kokosrijst

Ingredients

 * 6 kippebouten
 * salt
 * mespuntje thyme
 * 1 small onion, cut in rings
 * 100 ml vegetable oil
 * 300 ml coconut milk
 * 4 ripe tomatoes, ontveld and cut small
 * 2 eetlepels of tomato purée
 * 1 onion, chopped
 * 1 tea spoon cayennepeper
 * salt towards taste
 * 500 g rises
 * 100 g peeled shrimps

Directions

 * 1) Ontvel the kippebouten and set-up them with what salts, thyme, the onion rings and sufficient water so that the whole exactly onderstaat. The chicken lets cook approximately 30 minutes softly in the covered pan.
 * 2) Scoop the kippebouten from soup and barge them around goudbruin in hot oil. Keep them warm in the furnace.
 * 3) Joint the coconut milk to the kippebouillon and does the rest of the ingredients except the rijst and the shrimps. Bring whole to cook, rudder the rijst by it and late these approximately 20 minutes meekoken and gaar becomes.
 * 4) Scoop and garnishes the mixturemixture mixture on a flat scale with the fried kippebouten and the shrimps.