Chicken in Yellow Rice (Kao Moke Gai)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 tsp. cayenne
1 tsp. cumin
1 tsp. coriander, ground
1/2 tsp. turmeric
1/2 tsp. pepper
2 tsp. salt
2 pounds chicken, in large pieces
2 tsp. vegetable oil
1 slice ginger
1 Tbsp. garlic, finely chopped
1 large onion, chopped
2 cups jasmine rice
3 cups water
4 medium shallots, thinly sliced
1/2 cup vinegar
1/4 cup sugar
3 medium jalapenos, finely chopped
cilantro, for garnish
Instructions:
In a bowl combine the cayenne, cumin, coriander, turmeric, pepper and salt.
Sprinkle half the mixture over the chicken and rub it in well. In large skillet saute the chicken in oil until it is well browned. Remove the chicken from the skillet and set aside.
Add the ginger to the pan and saute for 30 seconds. Add the garlic and saute for 1 minute. Add the onion and remaining spice mixture and saute until the onion is soft.
Add the rice and toss until it is coated with spices. Add the water and bring rice to a boil. Boil for 5 minutes, then reduce the heat to low and return the chicken to pan burying the pieces in the rice. Cover and simmer for 30 minutes.
Meanwhile in another skillet, saute the shallots in oil until light brown. Remove the shallots and set aside. In a small bowl, combine the vinegar, sugar and a bit of the salt. Stir well and sprinkle with jalapenos. Serve the rice sprinkled with shallots and cilantro and pass the sauce.
Recipe adapted from “Real Thai,” by Nancie McDermott.