Skip to content
Menu
Brothy Chicken and Rice
Danie główne

Brothy Chicken and Rice

50 minPorcje: 3Nutri-Score C€€
od @riandvalrhees1 importugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

3 osoby
  • chicken thighs (boneless, skinless)Inne600 g
  • jasmine rice (rinsed)Produkty zbożowe300 g
  • cornstarch (for dredging)Spiżarnia60 g
  • neutral oil (for frying)Spiżarnia30 ml
  • saltPrzyprawy5 g
  • white pepper (ground)Przyprawy3 g
  • onion powderPrzyprawy3 g
  • garlic powderPrzyprawy3 g
  • chicken bouillonSpiżarnia5 g
  • water (for the marinade)Napoje120 ml
  • soy sauceSpiżarnia15 ml
  • honeySpiżarnia30 ml
  • white wine vinegarSpiżarnia15 ml
  • shallot (whole, sliced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce3 kawałki
  • ginger (minced)Warzywa i owoce15 g
  • bone broth (boiling hot)Spiżarnia240 ml
  • lemongrass (stalk, bruised)Warzywa i owoce1 kawałek
  • green curry pasteSpiżarnia30 g
  • coconut milk (one can)Spiżarnia400 ml
  • fish sauceSpiżarnia10 ml
  • jalapeño (sliced)Warzywa i owoce1 kawałek
  • cilantro (fresh, chopped)Warzywa i owoce15 g

na porcję

Wartości odżywcze

963kcal

Węglowodany
95 g
Białko
48 g
Tłuszcz
43 g

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Prep the toppings

    • Slice the jalapeño and chop the fresh cilantro.
    Krok 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.
    Krok 8
Pobierz Mezze