Pollo y Arroz con Cúrcuma en una Sola Sartén

Ingredientes

• 1.5 lbs bone-in chicken thighs
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 garlic cloves, grated
• 1/2 teaspoon five spice powder
• olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 3/4 cup rice
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 3/4 cup chicken stock ((low sodium))
• 3/4 cup water
• 4-5 kaffir lime leaves
• black pepper
• cilantro, roughly chopped ((for garnishing))

Preparación

1. 1

   Preheat oven to 350F.

2. 2

   Add all ingredients for the chicken in a mixing bowl and mix thoroughly. If you have time, marinate for 20-30 minutes or longer for tastier results. If not, continue to the next step.

3. 3

   Place a heavy bottomed pan over medium heat. Add a little oil and place the chicken skin side down, sear for a few minutes until golden. Flip and sear the other side for a couple of minutes or until golden. Remove from pan.

4. 4

   If there is too much fat in the pan, discard and leave just enough to coat the bottom of the pan. Add shallot and sauté until fragrant. Add garlic and sauté for a few seconds until fragrant. Add rice, turmeric powder and salt, stir quickly to coat the rice with turmeric powder.

5. 5

   Add chicken stock and water to the pan. Tear the kaffir lime leaves into smaller pieces and spread them over the pan. Sprinkle some black pepper. Bring everything to a low boil.

6. 6

   Place chicken thighs on top of the rice. Put on the lid and place the pan in the oven, bake for 20 minutes. Then, remove the lid and bake uncovered for another 20 minutes or until all liquid is absorbed and chicken and rice are cooked through.

7. 7

   Remove pan from oven, discard the kaffir lime leaves pieces. Garnish with chopped cilantro. Serve hot.