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@@ -22,7 +22,9 @@
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- 3 Bay leaves
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- 3 Bay leaves
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- 1 1/4c jasmin or long grain rice
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- 1 1/4c jasmin or long grain rice
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- 2 c water
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- 2 c water
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+- 1 stalk lemon grass
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- cilantro
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- cilantro
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+- 1 lime
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### PREPARATION
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### PREPARATION
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@@ -32,7 +34,7 @@ Dry thighs carefully with paper towel
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rub in spice mixture
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rub in spice mixture
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Put a baking rack in a sheet pan and leave uncovered in fridge
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Put a baking rack in a sheet pan and leave uncovered in fridge
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-rough chop onion, celery and pepper, blend into a paste in blender - add only as much water as you need. Blend in tomato paste
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+rough chop onion, celery and pepper, with the cilantro stems and blend into a paste in blender - add only as much water as you need. Blend in tomato paste
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in 2 batches render down chicken skin and get a good sear on the other side.
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in 2 batches render down chicken skin and get a good sear on the other side.
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These won't cook as much in the rice, so be sure to go slow on med heat
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These won't cook as much in the rice, so be sure to go slow on med heat
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@@ -45,6 +47,6 @@ Add water, bay leaves and rice. Stir until it starts to bubble.
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Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready.
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Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready.
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Remove from heat and let it sit for 10 minutes
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Remove from heat and let it sit for 10 minutes
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-Garnish with cilantro and serve
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+Garnish with cilantro, lime wedges and serve
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Chris Mague