Chicken and Egg Rice Bowl with Green Chile Sauce

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 Kg (8 pieces) Boneless & Skinless Chicken Thighs
4 Cups of Water
¼ Cup of Kosher Salt
¼ Cup of Sugar
2 to 3 Tbsp of Peanut Oil

Green Chili Sauce:
1/3 Cup of Peanut Oil
6 Green Chiles, seeded and finely chopped
4 Scallions, finely chopped
2 Cloves Garlic, finely chopped
½ tsp Sea Salt

Salted Cucumber:
4 Kirby Cucumbers, sliced ½ tsp of Sea Salt

Steamed Rice (4 to 6 portions):
4 to 6 Soft-Boiled or Poached Eggs
3 Tbsp Light Soy Sauce
3 Tbsp Dark Soy Sauce

Instructions:

Mix the water, salt and sugar until the salt and sugar have dissolved. Place the chicken thighs in a large plastic container. Add the brine over the chicken until it’s completely submerged. Refrigerate for an hour. Rinse the chicken and pat dry with paper towels.

While the chicken is brining, make the Green Chile Sauce:
Combine the green chiles, scallions, garlic, and sea salt into a medium bowl. Heat oil over high heat and pour into the chile mixture and mix well.

Salted Cucumber:
Combine the sliced cucumber with sea salt in a colander for about 10 minutes. Then squeezed the extra water from cucumber with paper towel.

Preheat the oven to 400˚F.

In a large skillet, heat oil over medium-high heat. Brown the chicken in batches if necessary until is brown and place in the oven for about 20 to 25 minutes. Let it cool slightly and chop into smaller pieces.

To serve, place a portion of chicken, egg, cucumber over steamed rice with some light and dark soy sauce, and green chiles with scallion sauce.

Serves 4 to 6.

From seasaltwithfood.com