Chicken Pilaf – A smaller batch

November 26, 2011 at 9:36 am Leave a comment

Inspired by a recipe shown on Sara Moulton’s show

1 boneless chicken breast, sliced into bite-sized pieces
1 1/2 cups white rice
2 cups chicken or vegetable stock
1  15ounce can coconut milk
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2-inch piece cinnamon stick
3 whole cloves
1 onion, chopped
1 tablespoon ginger root, minced
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 bay leaf

Sprinkle the chicken with salt and let stand in the refrigerator for 20 – 30 minutes

Rinse the rice a few times in a large bowl, filled with cold water from the tap, until the water runs clear

Then cover the rice with lukewarm water and let soak for 20 minutes
drain the rice in a sieve

Heat the stock and coconut milk in a small pot over moderately high heat until boiling

Heat the oil in another large pot over moderate heat until hot
add cumin, cinnamon, and cloves
cook for about 1 minute, or until the spices are fragrant
add onion and cook until softened (don’t let it color)
add ginger, garlic, coriander, turmeric, bay leaf, and drained rice
stir well to coat the rice with the oil and spices
add chicken and cook on high heat for 3 minutes
add the hot stock/coconut milk mixture and bring back up to a boil
season with salt

Cook covered over moderate heat until all the water is absorbed and the chicken cooked about 15 minutes

Turn off heat and let rest for 30 minutes
fluff with a fork and serve


Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads, Thai. Tags: .

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