Before I started this blog, there was pretty much one style of rice on the plate when I cooked at home.
It was white, flavored with a little salt, and that’s pretty much all folks.
Since, Chef Brian has introduced me to wild rice, brown rice and now, spiced rice.
For our next dish, Chef is breaking out the turmeric along with a whole lotta mint, cilantro, lemongrass and fish sauce.
Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and pickled carrot slaw is one hell of a ride on the flavor train.
Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and carrot slaw
Marinade for chicken
4 chicken thighs, trimmed of excess fat
2 cloves garlic, minced
1 scallion, sliced thin
2 T honey
2 T fish sauce
1 stalk lemongrass, outer leaves removed and sliced very thin or minced
1 t chile paste
1/4 t ground black pepper
Yellow chile rice
2 t vegetable oil
1 clove garlic, minced
1 t chile paste
1 1/2 t ginger, grated
1/4 t turmeric
1/2 cup jasmine rice
3/4 cup water or chicken stock
1 tbsp fish sauce
1 cup sugar snap peas, cut into thirds
1 1/2 t cilantro, chopped
1 1/2 t mint, chopped
Carrot slaw (save half for Week 12, Meal 3: Pork banh mi)
1 bag shredded carrot
1 T chopped mint
2 limes juiced
1 1/2 t fish sauce
touch of salt
First, start by marinating 4 chicken thighs with 2 cloves of garlic,minced, 1 scallion, thinly sliced, 2 T of honey, 2 T of fish sauce, 1 stalk of lemongrass, thinly sliced, 1 t of chile paste and 1/4 t of ground black pepper.
Let it sit for at least an hour, though an overnight soak is optimal.
When you’re ready to get cooking, start with the prep. Begin by grating 1 1/2 t of ginger.
In a bowl, combine the ginger with 1 clove of minced garlic and 1 t of chile paste.
Also, cut 1 cup of sugar snap peas into thirds. At this time, you’ll want to preheat your grill to high heat so you can cook the chicken once you’re done putting the rice together.
While you’re on the cutting board, it would also be smart to take care of the rest of the chopping. For the rice, chop 1 1/2 t of cilantro and 1 1/2 t of mint.
For the carrot slaw, chop 1 T of mint.
As a final prep step, combine 3/4 cup of water or chicken stock with 1 T of fish sauce.
In a medium sauce pot, heat 1 t of vegetable oil over medium-high heat. Add garlic, chile paste and ginger. Cook for 30 seconds.
Add 1/2 cup of rice and 1/4 t of turmeric. Stir and cook for about 30 seconds to 1 minute to toast the rice. Add water/stock and fish sauce. Bring to a low boil, then cover, reduce heat, and cook for 15-20 minutes.
Next, prepare the carrot slaw. Combine as much shredded carrot as you would like with the 1 T of chopped mint you reserved, plus the juice of 2 limes, 1 1/2 t of fish sauce and a touch of salt. Let sit for 10-20 minutes.
While the rice is cooking and the slaw sits, place your chicken thighs on the grill. Cook for about four minutes per side. When they’re done, let the meat rest for at least 5 minutes before you cut into it.
If your rice gets done before the chicken gets done, simply take it off the burner, keep it covered and keep to the side.
In a large sauce pan, heat 1 t of vegetable oil and add the snap peas. Cook for about 1 minute. Strangely, they kind of smelled like delicious peanut butter as they cooked. Maybe that’s just me — whatever.
Add the cooked rice to the pan and stir well to incorporate the snap peas. This will also bring everything back to temperature.
When the rice is done, toss in the mint and cilantro you chopped up earlier.
You can also choose to slice up the chicken thighs at this point, or just serve them whole on the plate. Each serving includes two thighs.
To plate: Split the rice up and top with two chicken thighs. Scoop up some carrot slaw and place it on top.
Now, dig in to your mountain of yummy chicken and rice.
It’s spiced, not spicy, so you might need some sriracha on the side, but the citrus kick of the lemongrass and lime, plus the upfront presence of cilantro and mint make this a must try if you’re looking for a new take on the same ol’ chicken and rice