Wednesday, April 10, 2013

Golden Rice and Chicken with Hot Chili Dipping Sauce

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
Ground pepper
3 cups shredded cooked chicken
1/2 small white onion, thinly sliced
1/2 cup torn Thai basil
1/2 cup cilantro leaves
Lemon wedges
Dipping Sauce
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.

One Year Ago Today: Roasted Carrot Soup + Homemade Vegetable Stock

Two Years Ago Today: Maple Sour Cream Coffeecake with Walnut Streusel and Maple Glaze

Three Years Ago Today: Apple Cider Quatre Quarts Cake

Four Years Ago Today: Swiss Onion Tart


Ginny Hartzler said...

This looks unlike anything I have ever seen. And the word that comes to mind is HEALING.

Life's a shoe said...

I definitely want to give this recipe a try! just to clarifiy, you cook the jasmine rice in the broth?

Priya said...

I love the simplicity of that golden rice. I make a version with a bit more spices - but then call it yellow rice. 'Golden Rice' sounds better :)

tori said...

There is spring, just threatening to appear for the first time this weekend in London- this looks like a gorgeous, fresh way to celebrate. Thank you!

Alicia Foodycat said...

That does sound wonderfully fresh!

Priya Suresh said...

My kind of food, love that platter.

Sugar et al said...

That is what comfort food is all about...looks and tastes delicious. And simple to put together. Thank you for sharing:-)

Valerie Harrison (bellini) said...

We do like quick and easy Mary especially on busy weekdays.

Unknown said...

Oh, yes, I will definitely be trying this recipe... if for no other reason than the hot chili dipping sauce!! YUM!!

Kim said...

This looks like a simple yet great recipe!

David said...

Mary, This sounds like a nice simple and satisfying entrée... Since I like it spicy, I'd probably step up the sriracha sauce just a bit. Thanks and Take Care, Big Daddy Dave

Cindy said...

I do love the flavor of Thai Basil. I grew some last summer, it was so yummy. I'll plant more this year and make this yummy looking dish.

Ashley @ Wishes and Dishes said...

This looks great! That dipping sauce sounds like it goes perfectly with this dish. I always have a stash of that chili sauce in my fridge :)

Alicia@ eco friendly homemaking said...

Oh it looks delicious but I can see now that I need to check out that coffee cake!

Ahu Shahrabani said...

I echo all the other comments ! Looks very comforting!

Debra Eliotseats said...

I LOVE Sriracha and this sounds delicious. (The food we make when we are baching it is interesting, isn't it?)

Tricia Buice said...

I love the clean feel this recipe has. All the ingredients look so happy together :)

Mr. & Mrs. P said...

This sound light and fresh. perfect for spring..

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