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Thai   -   Chicken In Yellow Rice (Kao Moke Gai)   adapted from Real Thai

Description
Ingredients
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander -- ground
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Pepper
  • 2 Teaspoons Salt
  • 2 Pounds Chicken -- in large pieces
  • 2 Teaspoons Vegetable Oil
  • 1 Slice Ginger
  • 1 Tablespoon Garlic -- finely chopped
  • 1 Large Onion -- chopped
  • 2 Cups Jasmine Rice
  • 3 Cups Water
  • 4 Medium Shallot -- thinly sliced
  • 1/2 Cup Vinegar
  • 1/4 Cup Sugar
  • 3 Medium Jalapeno -- finely chopped
  • Cilantro -- for garnish
Directions In bowl combine cayenne, cumin, coriander, turmeric, pepper and salt. Sprinkle half the mixture over the chicken and rub in well. In large skillet saute chicken in oil until well browned. Remove chicken and set aside. Add ginger to pan and saute for 30 seconds. Add garlic and saute for 1 minute. Add onion and remaining spice mixture. Saute until onion is soft. Add rice and toss until it is coated with spices. Add water and bring rice to a boil. Boil for 5 minutes. Reduce heat to low and return chicken to pan burying the pieces in rice. Cover and simmer for 30 minutes. Meanwhile in another skillet, saute shallots in oil until light brown. Remove and set aside. In a small bowl, combine vinegar, sugar and a bit of salt. Stir well. Sprinkle with jalapenos. Serve sprinkle with shallots and cilantro and pass the sauce.
Serves 6
Time to Make 0:00



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