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flameChickenSoups & StewsRice & Grains30–60 mins
Ginger-Turmeric Chicken Brothy Rice
Prep15 mins
Cook35 mins
Serves4
Ingredients
- 4 garlic cloves
- 5 medium shallots, roughly chopped (about 10 ounces total)
- 1 (4-inch) piece fresh ginger, peeled and roughly chopped (about 1 1/4 ounces)
- 3 serrano chiles, stems removed, roughly chopped
- 2 teaspoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1/4 cup good-quality unrefined coconut oil
- 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds)
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 (15-ounce) can full-fat coconut milk, shaken
- 1 cup water
- 4 ounces finely chopped baby spinach
- 2 cups cooked white-long grain rice
- Thinly sliced scallions, cilantro leaves, and sliced Thai chiles, to serve
Instructions
- Combine garlic, shallots, ginger, serrano chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste.
- Sprinkle chicken thighs with 1 1/2 teaspoons kosher salt and black pepper. Place chicken, skin side down, in a large high-sided skillet over medium. Cook until fat is rendered and skin is crispy, about 12 minutes. Flip thighs, and cook until a thermometer inserted into thickest portion of meat registers 165°F, about 10 minutes more. Transfer to a cutting board.
- Reserve 1 tablespoon drippings in a small bowl. Wipe skillet clean and add reserved drippings back to skillet. Heat over medium-high and add 1/2 cup ginger-turmeric curry paste and fish sauce. Reduce heat to low and cook, stirring constantly, until aromatic, about 2 minutes. Stir in coconut milk and water. Simmer until flavors meld, about 4 minutes. Season broth with remaining 1 teaspoon salt. Turn off heat and stir in spinach; cover with a lid until wilted, about 1 minute.
- Slice chicken thighs into 1-inch pieces. Add about 1/2 cup of cooked rice to 4 shallow bowls. Ladle broth around rice. Top each with sliced chicken. Serve with scallions, cilantro, and chiles, if desired.
Originally published at foodandwine.com. Reproduced for personal collection.