Thai-Style Chicken and Rice

• Gluten free

• Meat

  • 4 Chicken thighs, skin on bone in

• Produce

  • 6 oz Button mushrooms, white
  • 1 Cilantro, fresh
  • 2 Kaffir lime, leaves
  • 2 Kaffir lime, fresh leaves
  • 1 Lemongrass stalk
  • 2 Thai chilies

• Canned Goods

  • 1 cup Chicken stock, good-quality
  • 1/2 14 ounce can Coconut milk, unsweetened
  • 1 14 ounce can Coconut milk
  • 1 Cooking stock

• Condiments

  • 1 Chicken & marinade
  • 2 tbsp Fish sauce
  • 1/4 cup Lime juice, fresh

• Pasta & Grains

  • 1 cup Jasmine rice
  • 1 Rice

• Baking & Spices

  • 1 1-inch piece Galangal

• Oils & Vinegars

  • 3 tbsp Cooking oil

Found on hapanom.com

Description

Ingredients

• Chicken & Marinade
• ½ of a 14 ounce can of unsweetened coconut milk
• 2 kaffir lime leaves
• 4 chicken thighs, bone in, skin on
• 2 tablespoon cooking oil
• Cooking Stock
• 1 cup good quality chicken stock
• 1 14 ounce can coconut milk + half a can leftover from the marinade
• 1-inch piece galangal, sliced
• 1 lemongrass stalk, cut into 1 inch pieces and smashed
• 2-3 fresh Kaffir lime leaves, bruised or muddled
• 2 Thai chilies, sliced lengthwise, seeds removed
• ¼ cup fresh lime juice (about 2 limes + 1 more lime for garnish)
• 2 tablespoons fish sauce
• Rice
• 1 tablespoon cooking oil
• 1 cup jasmine rice
• 6 ounces white button mushrooms, sliced
• fresh cilantro, garnish

Directions

• In a blender, combine the kaffir leaves and coconut milk. Process until the kaffir leaves are in little bits. Slather the chicken with the coconut milk and allow to marinate for at least 30 minutes, but over night is ideal.
• Meanwhile, make the cooking stock. Add the chicken stock to a saucepan and bring to a boil. Allow the stock to simmer until reduced by half. Then add the remaining 1½ cans of coconut milk, lemongrass, galangal, bruised kaffir leaves, and Thai chilies. Bring to a gentle simmer for 5 minutes. Remove from heat and add the lime juice and fish sauce. Set aside. Using a slotted spoon, remove any solids from the cooking stock.
• Remove the chicken from the coconut marinade and pat dry. Place an oven-safe heavy-bottomed skillet or pot with a tight fitting lid over medium-high heat. Add 2 tablespoons cooking oil. Once hot, place the chicken skin side down and cook until golden-brown, approximately 5 minutes per side. Remove the chicken and set aside. Pour off the fat and wipe the pan clean with a paper towel.
• Warm a tablespoon of oil over medium-high heat. Add the rice and stir to coat. Add the cooking stock and bring the contents to a boil. Turn off the heat, and place the chicken on top of the rice. Cover tightly with a lid and bake for 30 minutes. Remove the lid, and allow the excess liquid to cook off while in the oven for another 5 minutes. Taste and season the rice with more salt, if needed. Plate and garnish with torn cilantro leaves and a few wedges of lime. Serve and enjoy!