From the kitchen of One Perfect Bite...I am still baching it and spending as little time as possible in the kitchen. I'm on the prowl for easy-in, easy-out recipes and fortunately I had quite a few that I could pull from my recipe roster. Not all of them have universal appeal, but the recipe I'm sharing tonight is one that I think most of you will enjoy. It is a quick chicken and rice combo that has its roots in the kitchens of Vietnam. It takes all of 15 minutes to prepare but it packs a true flavor punch while still retaining a lightness that is perfect for spring and summer meals. The base of the dish is a turmeric-scented rice that is paired with herbed and shredded chicken. The dish is redolent with fragrant Thai basil and cilantro, each of which add tremendously to the flavor of the finished dish. A final squeeze of lemon adds the acid that is needed to give the dish balance. If I had to sum up this dish in a single word, "fresh" is what comes to mind. This is a perfect warm weather meal. It can be made with rotisserie chicken and that makes assembly of the dish especially fast and simple. The herb and chicken mixture can also be used to fill softened rice wrappers if you prefer not to use the jasmine rice. The ratio of water to rice in this dish is unexpected, but rice prepared in this manner retains some texture that adds interest to finished entree. If you prefer softer rice use the standard 2 to 1 ratio. I do hope you'll give this lovely dish a try. Here is how it is made.
Golden Rice and Chicken with Hot Chili Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine
1 garlic clove, minced
1/2 tablespoon oil
1/8 teaspoon turmeric
1 cup jasmine rice, rinsed
1 cup chicken broth
3 cups shredded cooked chicken
1/2 small white onion, thinly sliced
1/2 cup torn Thai basil
1/2 cup cilantro leaves
1/4 cup soy sauce
1 tablespoon Sriracha chile sauce
1) Combine garlic and oil in a small saucepan and cook over moderate heat until garlic is fragrant, about 1 minute. Add turmeric and rice and cook for 1 minute. Add broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove pan from heat and let stand for 5 minutes. Fluff rice, season with salt and pepper to taste and cover.
2) Combine chicken with onion, basil, cilantro and 1 tablespoon fresh lemon juice in a bowl and toss to mix well. Transfer an equal portion of rice and chicken mixture to 4 individual serving plates. In a small bowl, combine soy sauce and Sriracha. Serve with dipping sauce and lemon wedges. Yield: 4 servings.
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