Pollo con jengibre y arroz al estilo tailandés

Ingredientes

• 1 bunch cilantro, stems removed
• 3 medium jalapénos (, seeded and roughly chopped)
• 1 2-inch fresh ginger (, peeled and sliced)
• 2 tablespoons olive oil
• 1 medium yellow onion (, chopped)
• 1 red bell pepper (, seeded and chopped into 1/2 inch pieces)
• 2 13.5 ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce
• 1 1/2 treaspoons kosher salt
• 1 pound boneless, skinless chicken breasts (, cut into 1/2 inch slices)
• 3 cups cooked rice
• chopped green onion and sliced red serrano or Thai chili peppers if desired

Preparación

1. 1

   Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with 1/2 teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.

2. 2

   Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.

3. 3

   Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.