Skip to content
Menu
Brothy Chicken and Rice
Main

Brothy Chicken and Rice

50 minServes 3Nutri-Score C€€
from @riandvalrhees1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken thighs (boneless, skinless)Other600 g
  • jasmine rice (rinsed)Grains300 g
  • cornstarch (for dredging)Pantry60 g
  • neutral oil (for frying)Pantry30 ml
  • saltSpices5 g
  • white pepper (ground)Spices3 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • chicken bouillonPantry5 g
  • water (for the marinade)Beverages120 ml
  • soy saucePantry15 ml
  • honeyPantry30 ml
  • white wine vinegarPantry15 ml
  • shallot (whole, sliced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (minced)Produce15 g
  • bone broth (boiling hot)Pantry240 ml
  • lemongrass (stalk, bruised)Produce1 piece
  • green curry pastePantry30 g
  • coconut milk (one can)Pantry400 ml
  • fish saucePantry10 ml
  • jalapeño (sliced)Produce1 piece
  • cilantro (fresh, chopped)Produce15 g

per serving

Nutrition

963kcal

Carbs
95 g
Proteins
48 g
Fat
43 g

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Prep the toppings

    • Slice the jalapeño and chop the fresh cilantro.
    Step 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.
    Step 8
Get Mezze