Kokosnootrijst

Extract fresh coconut milk from the large coconut by grating the flesh and squeezing it through cheesecloth or a fine strainer, reserving the liquid for cooking.

Heat the oil in a large, heavy-bottomed pot over medium-high heat and season the chicken pieces with salt and thyme.

Brown the chicken pieces in the hot oil until golden on all sides, approximately 8-10 minutes, then remove and set aside.

Add the onion rings to the same pot and fry until softened and translucent, about 3-4 minutes.

Stir in the tomato purée and cook for 2 minutes, then add the sliced tomatoes and cayenne pepper.

Return the browned chicken to the pot and add the peeled shrimp, stirring gently to combine with the tomato mixture.

Pour in the fresh coconut milk and bring to a gentle simmer, cooking for 15-20 minutes until the chicken is tender.

Stir in the butter and adjust seasoning with salt, then fold in the rice, stirring well to distribute the grains evenly throughout.

Reduce heat to low, cover the pot with a tight-fitting lid, and cook for 20-25 minutes until the rice is tender and has absorbed the liquid.

Remove from heat and let stand covered for 5 minutes, then fluff the rice gently with a fork before serving.