Turmeric-Coconut Chicken and Rice

Name: Turmeric-Coconut Chicken and Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 heads baby bok choy, or 4 cups of another quick-cooking green; 907 grams chicken, bone-in, skin-on, preferably dark meat; 1 jalepeño chile, sliced thin; 4 servings Sriracha or chile-garlic sauce; 4 servings Cilantro, roughly chopped; 355 milliliters coconut milk; 1 large cucumber, seeds removed and cut into 1/2-inch slices; 3 inches ginger, sliced; 1 Tbsp kecap manis (Indonesian sweet soy sauce; can substitute dark soy sauce); 4 servings Freshly squeezed lime juice; 355 milliliters long grain rice; 2 Tbsps oil; 1 Tbsp half-sharp paprika; 1 Tbsp sugar (preferably raw sugar); 4 servings Salt; 2 bunches scallions, sliced thin; 2 shallots, sliced thin; 2 teaspoons freshly ground tumeric, dry or fresh

Turmeric-Coconut Chicken and Rice might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1052 calories, 51g of protein, and 60g of fat. Head to the store and pick up rice, chicken, chile-garlic sauce, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Rinse rice in a fine-mesh strainer until water runs clear. Set aside in a bowl and cover with several inches of water.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Bowl

In a large heavy pot, combine coconut milk, ginger, jalepeño, turmeric, sugar, kecap manis, and paprika. Bring to a bare simmer for 10 minutes, covered. Salt chicken generously, then add to pot and cook at a bare simmer, covered, for half an hour, or until chicken is cooked through.

Ingredients you will need

Coconut Milk

Kecap Manis

Turmeric

Whole Chicken

Paprika

Ginger

Sugar

Salt

Equipment you will use

Pot

Remove chicken and set aside to cool. Strain broth to remove chunks of ginger and chile, then let rest until fat floats to top and can be skimmed off.

Ingredients you will need

Whole Chicken

Ginger

Broth

Chili Pepper

Strain rice from water and rinse again until water runs clear. Return coconut broth to pot, add rice, and cover with water so liquid is 1/2 inch above rice. Cook rice on medium-low heat, adding water if needed (better to err on too much water than too little). When rice is finished, fold in bok choy and cover pot to keep warm.

Ingredients you will need

Bok Choy

Coconut

Broth

Water

Rice

Equipment you will use

Pot

When chicken is cool enough to handle, remove from bone and tear into large chunks. Discard skin.

Ingredients you will need

Whole Chicken

Bone

Place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Keep an eye on chicken to make sure it does not burn.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

In a separate skillet, heat oil on high and add shallots, scallions, and jalepeño. Fry for two to three minutes, until wilted, slightly crispy, and aromatic. Set aside.

Ingredients you will need

Green Onions