Chicken, Shrimp and Rice Stew (Cooking Light, March 2018) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces raw large shrimp, peeled and deveined
8 ounces skinless, boneless chicken thighs (or breast meat)
2 teaspoons kosher salt
1/2 cup finely chopped shallots (about 2 large shallots)
2 tablespoons fish sauce
1 teaspoon granulated sugar
3/4 teaspoon black pepper, divided
1 cup uncooked jasmine rice
3 tablespoons canola oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
8 cups water
4 cups packed bok choy leaves (green leaves from 2 heads) or spinach, about 8 oz.
1 cup frozen small green peas, thawed
1 cup chopped scallions (about 4 scallions - green parts)
3/4 cup chopped fresh cilantro
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Directions: |
Directions:1. Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise and cut chicken into 1-inch-wide chunks and place in a large bowl. Sprinkle with salt and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar and 1/2 tsp pepper to shrimp & chicken; stir to combine. Let stand at room temperature 30 minutes.
2. Place rice in a mini food processor or blender. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.
3. Place oil, ginger and garlic in a large Dutch oven; cook over medium heat, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.
4. Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high. Bring to a boil and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, lime juice and remaining 1/4 teaspoon pepper. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: The dry rice gets pulverized in a mini food processor for two reasons: The smaller pieces cook to a porridge consistency, and the rice “dust” thickens the stew. It’s warm, creamy and comforting in a chicken and dumplings sort of way.
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