Ingredients: |
Ingredients: INGREDIENTS
5 - 6 Chicken Thighs, skin on (bone on or off)
2 Carrots, cut into 1/2" slices
2 Onions, cut into 1/2" slices
2-3 Tablespoons oil
2 teaspoon Turmeric powder
1 teaspoon Cumin powder
1-1/2 cups (14.5 oz can) Coconut Milk
1 cup Chicken Broth or Water
Chicken marinade:
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Ginger powder / fresh minced ginger (more if you like)
1 teaspoon Sugar
2 cloves Garlic minced
2 tablespoons Soy Sauce
White Rice:
2 cups Jasmine rice washed
2 cups Water
salt to taste
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Directions: |
Directions:1. Marinate the chicken with salt, pepper, ginger, sugar, garlic, and soy sauce, approx. 1-4 hours
2. In a large dutch oven brown the chicken skin side first, then flip. 3-4 minutes per side. Get a good crust but dont burn it black.
3. Remove chicken from the pan then add in onions and carrots. Saut้ for 3-4 minutes
4. Add turmeric, cumin, coconut milk, and chicken broth(or water) to the vegetables.
5. Add chicken back into pan and cover with vegetables and sauce.
6. Simmer, covered, for 30 - 45 minutes.
7. If the sauce is too thin, simmer uncovered for a further 15-20 minutes until the sauce is thickened to your taste.
Separately cook 2 cups Jasmine rice (substitute Basmati or long grain if you prefer. Brown rice is perfectly fine too). Dont ask for instructions - if you cant boil rice by now you shouldnt be here.
Serve chicken, vegetables, and sauce over rice and enjoy ! |
This recipe for Portugese Chicken over rice is from