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Brothy Chicken and Rice
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Brothy Chicken and Rice

50 minPara 3Nutri-Score C€€
de @riandvalrhees1 importación0 veces cocinadas
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Ingredientes

3 personas
  • chicken thighs (boneless, skinless)Otro600 g
  • jasmine rice (rinsed)Cereales300 g
  • cornstarch (for dredging)Despensa60 g
  • neutral oil (for frying)Despensa30 ml
  • saltEspecias5 g
  • white pepper (ground)Especias3 g
  • onion powderEspecias3 g
  • garlic powderEspecias3 g
  • chicken bouillonDespensa5 g
  • water (for the marinade)Bebidas120 ml
  • soy sauceDespensa15 ml
  • honeyDespensa30 ml
  • white wine vinegarDespensa15 ml
  • shallot (whole, sliced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (minced)Frutas y verduras15 g
  • bone broth (boiling hot)Despensa240 ml
  • lemongrass (stalk, bruised)Frutas y verduras1 pieza
  • green curry pasteDespensa30 g
  • coconut milk (one can)Despensa400 ml
  • fish sauceDespensa10 ml
  • jalapeño (sliced)Frutas y verduras1 pieza
  • cilantro (fresh, chopped)Frutas y verduras15 g

por ración

Nutrición

963kcal

Carbohidratos
95 g
Proteínas
48 g
Grasas
43 g

paso a paso

Preparación

  1. Start the jasmine rice

    • Rinse the jasmine rice and get it cooking on the stove so it's ready by the time the chicken is done.
    Paso 1

  2. Season the chicken

    • Pat the chicken thighs dry and season with salt, white pepper, onion powder, garlic powder and chicken bouillon.
    • Add a teaspoon of neutral oil and mix well to coat the chicken.
    Paso 2

  3. Dredge and fry the chicken

    • Coat each chicken thigh in cornstarch.
    • Heat 1 to 1.5 tablespoons of neutral oil in a pan and fry the chicken until golden and crispy.
    Paso 3

  4. Make the marinade

    • In a bowl combine water, about a tablespoon of soy sauce, honey, white wine vinegar, the whole sliced shallot and minced garlic.
    • Set aside until the chicken is done.
    Paso 4

  5. Infuse the bone broth

    • Heat 1 cup of bone broth until boiling hot in the microwave.
    • Add the lemongrass stalk and let it steep to bring out the lemongrass flavor.
    Paso 5

  6. Build the broth

    • Heat about half a tablespoon of neutral oil in a pan and lightly fry the green curry paste with the minced garlic and ginger to release the flavors.
    • Pour in the coconut milk and the lemongrass-infused chicken broth.
    • Add the cooked chicken and pour in the marinade, squeezing everything in.
    • Finish with a smidge of fish sauce and stir.
    Paso 6

  7. Prep the toppings

    • Slice the jalapeño and chop the fresh cilantro.
    Paso 7

  8. Assemble and serve

    • Put down a bed of jasmine rice in a bowl.
    • Top with a crispy chicken thigh and ladle over the broth.
    • Finish with jalapeño slices and cilantro, then serve.
    Paso 8
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