Skip to content
Menu
Brothy Chicken and Rice
Hoofdgerecht

Brothy Chicken and Rice

50 minVoor 3Nutri-Score C€€
van @riandvalrhees1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

3 personen
  • chicken thighs (boneless, skinless)Overig600 g
  • jasmine rice (rinsed)Granen300 g
  • cornstarch (for dredging)Voorraadkast60 g
  • neutral oil (for frying)Voorraadkast30 ml
  • saltKruiden en specerijen5 g
  • white pepper (ground)Kruiden en specerijen3 g
  • onion powderKruiden en specerijen3 g
  • garlic powderKruiden en specerijen3 g
  • chicken bouillonVoorraadkast5 g
  • water (for the marinade)Dranken120 ml
  • soy sauceVoorraadkast15 ml
  • honeyVoorraadkast30 ml
  • white wine vinegarVoorraadkast15 ml
  • shallot (whole, sliced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • ginger (minced)Groente en fruit15 g
  • bone broth (boiling hot)Voorraadkast240 ml
  • lemongrass (stalk, bruised)Groente en fruit1 stuk
  • green curry pasteVoorraadkast30 g
  • coconut milk (one can)Voorraadkast400 ml
  • fish sauceVoorraadkast10 ml
  • jalapeño (sliced)Groente en fruit1 stuk
  • cilantro (fresh, chopped)Groente en fruit15 g

per portie

Voedingswaarden

963kcal

Koolhydraten
95 g
Eiwitten
48 g
Vetten
43 g

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Prep the toppings

    • Slice the jalapeño and chop the fresh cilantro.
    Stap 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.
    Stap 8
Download Mezze