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- 5 Bone in skin on Chicken Thighs
- Dry Brine spices
- - black pepper
- - salt
- - mustard powder
- - corriander
- - cumin
- - red curry powder
- - tumeric
- 1 Yellow Onion
- 1 Red pepper
- 2 large celery stalks
- 4 T tomato paste
- 4 c garlic
- 3 Bay leaves
- 1 1/4c jasmin or long grain rice
- 2 c water
- cilantro
- Before beginning rinse rice and leave in cold water
- Dry thighs carefully with paper towel
- rub in spice mixture
- Put a baking rack in a sheet pan and leave uncovered in fridge
- rough chop onion, celery and pepper, blend into a paste in blender - add only as much water as you need. Blend in tomato paste
- in 2 batches render down chicken skin and get a good sear on the other side.
- These won't cook as much in the rice, so be sure to go slow on med heat
- Take out thighs and pour in blended veg paste.
- Add corriander, cumin, salt, red curry powder, tumeric and black pepper
- Cook down until the oil starts to seperate out from the veggies and add the garlic.
- Add water, bay leaves and rice. Stir until it starts to bubble.
- Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready.
- Remove from heat and let it sit for 10 minutes
- Garnish with cilantro and serve
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