Southeast Asian Roast Chicken with Coconut Rice

Name: Southeast Asian Roast Chicken with Coconut Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 237 milliliters uncooked jasmine or basmati rice; 118 milliliters whole fresh cilantro leaves; 1 stick (3-inch) cinnamon; 2 Tbsps chopped peeled fresh ginger; 2 garlic cloves, peeled; 8 x 1/2–inch) julienne slices peeled fresh ginger; 1 Tbsp thinly sliced lemongrass; 397 grams light coconut milk; 2 kilograms roasting chicken; 1 teaspoons salt; 1 Thai bird chile, seeded and chopped; 237 milliliters water; 1 Tbsp water

Southeast Asian Roast Chicken with Coconut Rice is From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare the chicken, place first 7 ingredients in a food processor, and process until finely minced.

Ingredients you will need

Whole Chicken

Equipment you will use

Food Processor

Discard giblets and neck from chicken. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Ingredients you will need

Chicken Drumsticks

Meat

Spread cilantro mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken.

Ingredients you will need

Cilantro

Whole Chicken

Spread

Place chicken, breast side up, on a broiler pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Broiler Pan

Bake at 375 for 1 1/4 hours or until an instant-read thermometer inserted into the thickest part of the thigh registers 16

Equipment you will use

Kitchen Thermometer

Oven

Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

To prepare rice, combine rice, 1 cup water, 1/2 teaspoon salt, sliced ginger, cinnamon stick, and coconut milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Ingredients you will need

Cinnamon Stick

Coconut Milk

Ginger

Water

Rice

Salt

Equipment you will use

Sauce Pan

Let stand, covered, 5 minutes. Fluff with a fork.

Remove and discard ginger slices and cinnamon stick.

Ingredients you will need

Cinnamon Stick

Ginger

Serve with chicken.

Ingredients you will need

Whole Chicken

Equipment

Ingredients

Servings:

237milliliters

uncooked jasmine or basmati rice 118milliliters

whole fresh cilantro leaves 1stick

(3-inch) cinnamon 2Tbsps

chopped peeled fresh ginger 2

garlic cloves, peeled 8

x 1/2–inch) julienne slices peeled fresh ginger 1Tbsp

thinly sliced lemongrass 397grams

light coconut milk 2kilograms

roasting chicken 1teaspoons

salt 1

Thai bird chile, seeded and chopped 237milliliters

water 1Tbsp

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.